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Started By
Message
Help me understand Roasts
Posted on 8/16/20 at 8:48 am
Posted on 8/16/20 at 8:48 am
So I was having this conversation with my wife; for some reason I don’t like roasts that are cooked down for hours becuase I feel like all the fat melts away and what’s left in every bite is lean and dry (even though the gravy is delicious). Think your standard roast rice and gravy. I’m unfamiliar on the cuts but I would think they are typically rump and chuck roasts.
I love it when my mom gets a ribeye roast and does it medium rare for Christmas.
My question is can you do the cheap cuts like this and it still be flavorful and somewhat tender or is there some major drawback to not slowly melting down cheaper cuts of beef.
I love it when my mom gets a ribeye roast and does it medium rare for Christmas.
My question is can you do the cheap cuts like this and it still be flavorful and somewhat tender or is there some major drawback to not slowly melting down cheaper cuts of beef.
16
Posted on 8/16/20 at 8:55 am to CorkRockingham
Cheaper cuts have to be cooked longer bc they are usually tough.
Posted on 8/16/20 at 9:01 am to CorkRockingham
The connective tissue on the cheaper cuts is tougher to break down and takes time. Ribeye roasts similar to prime rib can be done rare because they don’t have as much connective tissue. Think about cooking steaks. If you cook a ribeye to rare or medium rare it is tender and flavorful. If you cook a round steak the same way you’ll be chewing it for a while.
Posted on 8/16/20 at 9:30 am to CorkRockingham
I like a chuck roast, but it will cook away to nothing of you cook too long
Posted on 8/16/20 at 9:52 am to CorkRockingham
I almost exclusively use roasts for the slow cooker. Easy and delicious.
Posted on 8/16/20 at 10:32 am to wickowick
quote:
it will cook away to nothing of you cook too long
Posted on 8/16/20 at 10:46 am to CorkRockingham
quote:
My question is can you do the cheap cuts like this and it still be flavorful and somewhat tender
You can kinda do this with "sous vide" but you won't get the deep rich taste as you would cooking it down with veggies, seasoning, and some stock or wine.
This post was edited on 8/16/20 at 10:47 am
Posted on 8/16/20 at 11:03 am to Saskwatch
Exactly!!! What he’s looking for is sous vide chuck 18 hours.
Posted on 8/16/20 at 11:05 am to CorkRockingham
If every bite of a pot roast is lean and dry, then you might be cooking the wrong cuts or simply cooking them too long. There’s a difference between braised until tender and cooked to death. Plenty of people attempt to pot roast those lean arse eye of the round roasts, and they’re usually terrible and dry.
If you like succulent braised beef, then try cooking brisket in the oven. It is usually fatty enough to remain tender and melting and it is easy as heck to cook.
If you like succulent braised beef, then try cooking brisket in the oven. It is usually fatty enough to remain tender and melting and it is easy as heck to cook.
Posted on 8/16/20 at 1:44 pm to hungryone
+1 Brisket, even the flat cut makes a superior pot roast. Much more flavor than the the typical top or bottom round and also better than the shoulder chuck cut.
Posted on 8/16/20 at 2:37 pm to CorkRockingham
Get chuck Charles
Posted on 8/16/20 at 3:40 pm to CorkRockingham
You are comparing a prime rib to a rump roast and wonder why they don’t taste the same?!
Posted on 8/16/20 at 3:50 pm to CorkRockingham
quote:
My question is can you do the cheap cuts like this
My wife takes lean rump roasts and cooks them like a prime rib. 15-25 mins at 500°, then cut heat to 325° until internal is where you want it (we go to 122° for mid rare. Then wrap and rest for an hour.
They come out great, just a little tough with the same flavor as a rib if seasoned the same. We just slice it thinner than prime rib, and don't try to eat the fatty parts. Serve with au-jus and horseradish sauce.
Posted on 8/16/20 at 7:39 pm to CorkRockingham
The only roasts we eat around here is chuck roasts. They make one hell of a gravy to eat over rice and are always tender. Don't bother with rump roasts, can't ever get them tender. Prime rib roast is a whole different thing and has to be treated like steak.
Posted on 8/16/20 at 9:50 pm to CorkRockingham
Rump roasts are best to me.
To me, chuck roast looks like a bunch of beef scraps stuck together with meat glue.
To me, chuck roast looks like a bunch of beef scraps stuck together with meat glue.
Posted on 8/17/20 at 1:07 am to KamaCausey_LSU
I’m a rump roast fan, as well, for braising and gravy. I’ve never found them dry.
Posted on 8/17/20 at 7:03 am to CorkRockingham
A tri tip roast should be cooked like prime rib. It will be a bit tougher but slice it thin and you won't be disappointed with the flavor.
Posted on 8/17/20 at 7:36 am to Tiger In the Swamp
quote:
My wife takes lean rump roasts and cooks them like a prime rib. 15-25 mins at 500°, then cut heat to 325° until internal is where you want it (we go to 122° for mid rare. Then wrap and rest for an hour.
They come out great, just a little tough with the same flavor as a rib if seasoned the same.
try salting your meat for 1-2 hours before cooking (wash it off after and don't add more during the cook). the salt tenderizes the meat
Posted on 8/17/20 at 8:15 am to jkylejohnson
quote:
I almost exclusively use roasts for the slow cooker. Easy and delicious.
I made sure both of my college kids understood how to use a crockpot and the liners for them. Anyone that works or is otherwise busy during the day needs to learn how to use one and a roast is the first thing to do. A cheap cut of beef or pork all day in a crockpot with veggies is a super easy thing to do and very healthy.
Posted on 8/17/20 at 3:22 pm to CorkRockingham
Get a chuck roast, sprinkle 1 pack Lipton's Onion Soup Mix on it, wrap tightly in foil and bake at 250 for 6 hours.
I promise it will not be dry. Serve with buttered corn bread (not Jiffy but real corn bread) and black-eyed peas.
I promise it will not be dry. Serve with buttered corn bread (not Jiffy but real corn bread) and black-eyed peas.
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