Beef round and pot roast question

Discussion in 'Food & Cooking' started by koukouvagia, Aug 23, 2012.

  1. koukouvagia

    koukouvagia

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    I'd like to make a pot roast, I usually make it with chuck but I'm wanting to try it with a round cut.  Not sure what the difference is between Top round, bottom round and eye round.  Is there much of a difference here between these cuts and which would be best for pot roast?

    Also, how can I get a nice brown gravy in my pot roast?  I've always put a bit of tomato or paste in mine and it ends up too sweet.  I look forward to hearing some good pot roast recipes.
     
  2. chefedb

    chefedb

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    I have always used bottom round or brisket. Top round, Knuckle face and eye round lend themselves better to raosting and are pricier.  Brown meat first put in pot add beef stock,mirepoix, herbs, spices and I use Tomato powder. I start it on open burner then into oven with cover on. This is where a Dutch oven comes in handy. in oven its even heat and no direct flame underneith to burn.
     
    Last edited: Aug 23, 2012
  3. chefbuba

    chefbuba

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    For me, I always use chuck, can't beat the taste. Sure it's a bit fattier than the other cuts, but the flavor is far superior.

    I season, then dredge in seasoned flour, brown in a bit of oil, add onion, fresh thyme, garlic, lots of pepper, shot of red wine, beef stock, stewed tomatoes.

    Bring to a boil, cover and in to the oven until tender. I add my carrots, celery, potatoes, etc about an hour before the meat is done.

    Strain off the liquid, tighten with a bit of roux, re-season, eat!
     
  4. koukouvagia

    koukouvagia

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    No doubt chuck is great.  But I'm bored with it.  I want to try my hand at other cuts that are more difficult to prepare. 
     
  5. chefedb

    chefedb

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    I would not say one is more difficult hen the other as they all basicly start the same
     
  6. koukouvagia

    koukouvagia

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    You're right, I guess I'm just trying to pinpoint what the differences are between the cuts and figure out which cut would be the best to use for pot roast.