Pot roast, the new generation
Hi all. New to the forums. I am a beef guy. raised in oklahoma. 15 miles from nowhere, on a ranch. Now. all beef is edible. the high end cuts more so. but. what separates the cuts?? for this. we go to the pot roast. cheap. tons of beef and fat. you can boil it, pressure cook it..hell. even bake it. always with potatoes ..always stringy...always greasy. If your grill it. a. lose the grease. b. it actually turns into tender, non stringy, actual cut of beef. here is how. needle tenderizer( $5 bucks anywhere), season to your taste, a grill, and a sharp knife.
Simple. the trick comes later. from frozen to table in 3 hours. comment, ill post the solution to pot roast to steak.