Choosing A Roast
Whether cooking Sunday Dinner or an easy weeknight meal, here are some tips on which roast to choose.
Oven roasting produces a well-browned, flavorful exterior and moist interior. Slow cooking by roasting or braising (cooking in a covered vessel with some liquid) turns tougher cuts (like the shoulder or rump) and less common or value-priced beef cuts( like chuck roasts and round roasts) into something truly feast-worthy.
Tender cuts with little connective tissue like rib roasts and tenderloin respond well to roasting or dry-heat cooking. You can do this by roasting meat uncovered in the oven.
A general rule is to roast for about 20 minutes per pound at 350 deg. Fahrenheit for medium.
Chuck Roasts are from the shoulder and first ribs and generally need to be braised to become tender. Does well in a Crock Pot on low setting for 8-10 hours. Cuts: Boneless Chuck, Shoulder Roast, Boneless Chuck Roast.
Loin & Sirloin Roasts are from the back and hip and are fairly tender so they can be roasted with dry heat. Cuts: New York Strip Roast(aka Strip Loin Roast) Top Sirloin Roast(aka Top Butt or Spoon Roast), Sirloin Tri Tip Roast.
Round Roasts are from the rump and leg. Round roasts are less tender than loin and sirloin cuts but still hold up well to roasting. You can also try braising these for even more tenderness. Does very well on low setting in a Crock Pot for 8-10 hours. Cuts: Top Round Roast, Bottom Round Rump Roast, Eye- Round Roast, Sirloin Tip Roast.