Pot roast came out greasy?

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Joined Aug 10, 2013
How could I have fixed that? I seared my meat "Chuck roast" in minimal oil, Then I sautéed onions garlic in the same pan, added wine reduced by half. Meat went in with wine, dropped in stock tomato spice. Then into oven for three hours at 325 checked it at lest 4 times did not see any large amounts of oil hanging on top. My vegetables went in the last hour which proved to be a mistake should have gone in sooner. After all that the flavor of the sauce was great, the meat did not seem as tender as I thought it would be. What bothered me the most is when I stir the sauce, my spatula was covered in oil when I removed it. Should I try next time to cut the meet up in smaller pieces and trim as much visible fat off. Prior to searing or should I keep it on top of my range and skim more?
 

kuan

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Yes, skim. :)

My method is simple.

1) Salt and pepper the chuck, sear it on both sides. Deglaze with red wine. Amount does not matter.

2) Add liquid and mirepoix and bay leaf. Do not worry about the amount of mirepoix. Do what you think is enough and go over a bit if you like. This is essential for making the gravy. For the liquid I like to use some stock for extra flavor. You may use water. Since you're getting a lot out of the beef and aromatics, you don't need really need it, but I like it anyway.

3) Cook until tender. Skim the fat. Keep testing. Skim more fat.

4) Remove the beef when done and use an immersion blender to puree everything. This will make the gravy. If it is too thin for your liking you can thicken it with a slurry of flour and water, or roux, or slurry of cornstarch and water.
 
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You put your onions in cold?
You figure two to three hours, for a three pound chuck roast?
Do you put in the oven, or you stay right on the stove top?
 
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The alternative to skim is to cool, refrigerate, and lift the hardened fat off of the surface.

This requires preparing at least a day ahead... but we all know that leftover pot roast is better than freshly cooked. :)
 
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I agree I will try that method next time. How do you like to Cook it in oven or stove top?
 
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I agree I will try that method next time. How do you like to Cook it in oven or stove top?
I do it both ways and barely notice a difference. Most often I cook pot roast on the stove if I'm available to baby-sit it, and in the oven if not. The more even heat of the oven resists scorching, etc. Another option that works well (and please don't laugh) is a crock pot.
 
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I would do like Brian, cool and remove fat.
I would use the stove top, or charvoal fire (potjie).
Main reason is that I currently don't have an oven ;)
 
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Fat is a gift from the culinary gods. Its not the plague of the kitchen that some find it to be.

Skim the fat and use it to make gravy or a delicious pan sauce or simply freeze it for later use. There's no better fat to use to make things like a roux, pastries or to sauté aromatics, frying potatoes, gnocchi, etc.

Rendering is easy but, its time consuming. Learn how if you don't know already and you will find that beef tallow will become a very precious commodity in your kitchen.

Cheers! :)
 
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I follow but as I was checking as it was cooking. I saw no real accumulation fat on the top.
That is why I was befuddled. When I Stuck my rubber spatula to turn the braising liquid, it came back
with a film of oil. Like it was suspended fat. I am still pissed off with this pot roast!
 
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That happens. Pot roast, chili, and other stews. Perfectly normal. Don’t be upset… especially if it tasted good. Live and learn. :)
 
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You could also try a leaner cut of meat, though it runs the risk of tasting quite dry once cooked. Look for like eye of round or bottom round. It’ll be less tasty but it will be a lot less fatty.

your chuck was likely still a little tough because it was undercooked. Tough meat like that takes a long time to break down and become tender.
 
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I Flour and brown the roast in a heavy duty thick bottom pot. I take it out and add my vegetables, tomato paste, chopped garlic and then deglaze with red wine and reduce. I put the roast back into the pot on top of the vegetables and add beef stock to braise. I add the rest of the seasonings, cover and bring to a boil. I cover and put into a 275 degree oven for 3 or 4 hours.............If yours was greasy it can only be one of two things or both.....To much oil to brown the meat or to much fat in the meat. The gravy that comes from the braising liquid should be full of flavor and not greasy.......ChefBillyB
 

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I often get a pool of oil when making taco meat with crappy ground beef.
I try to slant or crater the said meat & scoop out the grease with a mini ladle/deep spoon.
A bit of fat is good for flavour..adding a sprinkle of flour often helps incorporate the said grease/flavouring ;)
 
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I hate those kind of tacos but my family loves them. One way to get rid of the grease is to let it surface, then lay a slice of white bread on top. Soaks up the grease but not much else. Might take two slices.
 
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An easy way to get rid og grease/tallow, cook the ground beef with a lid on the pan. Pour the liquid off into a bowl, and place into the fridge, The liquid fat floats to the top and hardens, easily removed. Save for frying potatoes. The broth underneath the hardened fat is full of collagen, and flavor. It will have gelled. Save in freezer until you have enough to turn into soup, a sauce, or gravy. Brown ground beef, and season. It will be lean, tender, and delicious, I've been doing this for years.

As for the grease from a Boston butt pork roast, or beef chuck roast, make it the day before. Refrigerate, pull off hardened tallow/fat. Heat to 145; F and serve, or use in your desired recipe.

Seeeeya; Chief Longwind of the North
 
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I just use a thin mesh wire strainer to pour off the fat/grease when cooking ground beef/taco meat. If the ground beef is 80/20 or leaner, I'll add a bit of flour along with the seasonings which will thicken any leftover fat and liquid. Works like a charm. :)
 
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I'd have to think you simply had a rotten, tough, fatty piece of meat that just kept leaching fat. I always use "pot roast" rather than than ordinary chuck. everything is brought to a boil before the oven, starting high then reducing to around 325 and then 275, it's just the way I do it, you don't want the internal temp of the meat too hi to avoid internal liquid loss and stringiness. Internal liquid loss is why people experience next day improvement. The "smokers" no about this unwanted tissue breakdown and liquid loss. Done with this in mind I find fresh out of the oven to be by far the best.

3 hours has always been enough for a 4-5lb pot roast but regular chuck takes a little longer. I carefully skim with a spoon I ground sharp edges on that allows me to skim with minimal liquid taken with the fat. I still put it in the fridge to solidify the fat and retrieve the little bit of liquid, some things you just do for the fun of it.
 
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