Deb: Beef pot roasts are some of the best buys and most savory items at the meat counter. But, in order to transform them into delectable culinary fare, it helps to understand them better. Economical pot-roast cuts contain connective tissues; they cook best when simmered slowly with 1 to 2 inches of liquid in a stovetop covered pot – or oven-roasted in a covered pan. The slow, moist heat softens the connective tissues and makes the meat tasty & tender.
There are three categories of pot roasts: From the front of the animal, are the less-tender cuts – Chuck Short Rib, Rib, Blade, Brisket, and Cross-rib. Often this roasts are formed from two or more muscles rolled together; so, properly cut, these are your best value in pot roasts.
For entertaining, you may prefer higher-quality, costlier medium-tender cuts from he hip section: Rump, Sirlion-Tip, Inside (top) Round, Outside (bottom) Round and Eye of Round. In the best butcher shops and supermarkets, these are medium-tender, single-piece cuts.
The low-quality, very inexpensive Shoulder and rolled Boneless Brisket Plate Roasts often contain tough and gristly pieces of meat. Blades & Short Rib roasts are much better buys.
Always buy your pot roasts as lean as possible; extra fat can be obtained from the butcher for the asking.
Re the Inside (top) Round: Ask your retailer for the more tender rump-end cut. The tough cap muscle will be minimal. This roast is very nice when prepared long and thin, rotisserie-style!
For your 4-pounder, I suggest a German-influenced recipe from my own kitchen. Juniper berries (available in natural food shops) give the gravy its distinctive flavor. I have served this roast with steamed, buttered red cabbage, parsleyed potatoes, and a loaf of my sweet-&-sour rye bread….
4-lb top-round roast
6 Tbsp flour
2 Tbsp vegetable oil
medium onion, chopped
1 garlic clove, minced
6 juniper berries
4 sprigs parsley
1 bay leaf
8 fl. oz. each beef stock & beer or ale
pinch granulated sugar
2 carrots, coarsely chopped
1 oz. soft butter
salt & black pepper
Pat roast dry, dredge with ¼ cup flour; shake off excess. In flameproof casserole, heat oil over med-high flame, brown roast well on all sides. Remove & set aside.
Add onion & garlic; cook, stirring often, until onion is golden. In small square of cheesecloth, tie together berries, parsley, and bay leaf. Add to dish with stock, beer, sugar, and carrots; bring to simmer. Return roast to pan; cover and cook in 300° oven for 2 ½ to 3 hours, or until meat is tender, turning roast over once during cooking. Remove roast from pan; cover and keep warm.
Discard herb pouch; skim off fat from liquid. In small saucepan, combine butter & remaining flour; whisk over moderately low heat until the raw flour taste is cooked out; gradually whisk in enough pan liquid to make a smooth gravy. Season to taste. Slice roast to serve and pass grave separately.