Here’s what to reach for when you’re prepping for the next Sunday dinner.
There are several cuts to choose from within this category.
We’ve rounded up a guide for finding the best cut of meat for your next roast.
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What Cut Of Beef Is Best For Pot Roast?
Cuts like these that have more muscle are tougher, but they are also extremely flavorful.
Surprisingly, the tough connective tissues in these cuts make them choice options for a pot roast.
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Slightly fattier than brisket or round, chuck has a richer taste but is higher in saturated fats.
Achuck roastis hard to slice neatly because the shoulder muscles run in different directions.
Its fat is primarily on the outside.
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Formaximum tenderness, it is best to slice brisket against the meat’s grain.
Round Roast Cut
The rear leg area of the animal is the cut making the round roast.
Look for rump roast or bottom round roast.
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The smells from this unique combination will flow throughout your home, making dinner even more enticing.
Serve with root vegetables, or use the leftovers to make sandwiches.
This beef pairs well with mashed potatoes or egg noodles.
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Beer tenderizes the beef, while the Italian seasoning perfectly flavors the meat.
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