A chuck roast is cut from the shoulder area of the cow. This type of meat is often called a chuck shoulder pot roast.Continue Reading
A tenderloin roast comes from the section of meat located between the ribs and the back end of the cow. The rump roast, eye round roast and bottom round roasts are taken from the back part of the animal above the hind legs.
The rib roast is the piece of meat located in the rib area of the cow. A tri-tip roast is created from sirloin, which is located at the top of the cow near the end section.Learn more about Meat, Poultry & Seafood
A Denver steak, or Denver cut, is a cut of beef taken from the chuck or shoulder area of beef cattle. A Denver steak comes from the area underneath the blades of the short ribs and is sometimes called an underblade steak. Denver steaks are typically about 3/4-inch thick with rich fat marbling.Full Answer >
The part of a steer that butchers call a tri-tip roast sits immediately below the sirloin along the lower side toward the tail of the animal. Each steer provides two tri-tips. SeriousEats recommends cooking tri-tip to medium-rare with an internal temperature of 115 to 120 degrees Fahrenheit.Full Answer >
A good recipe for pot roast can be made simply with a 4-pound beef chuck roast and a slow cooker. Season the roast with 2 1/2 teaspoons of salt and 1 1/2 teaspoon of pepper. Coat it lightly in all-purpose flour, shake off any excess, and then brown all sides in 2 tablespoons of olive oil over medium-high heat. Transfer the browned roast to a 6-quart slow cooker.Full Answer >
A simple recipe for making pot roast with onion soup mix is to put 3 pounds of beef, such as chuck roast, in a slow cooker. Other essential ingredients are 2 to 3 cups of water, vegetables and one package, or two envelopes, of onion soup mix.Full Answer >