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Cutting hot pot roast: a shredded mess !

I think I know the answer but I'll throw this out for comment as I'm hacking and tweaking my morning routine:

Though cutting beef chuck into small pieces is slimy and disgusting when raw, it seems to cut much nicer than when it's cooked (especially trying to cut it when hot).

Despite me having invested in a really expensive and fancy cutco knife set, when hot, it tends to shred and not cut well. I've also tried "chopping" which works maybe a tad better, but still not ideal.

I suppose if I let the beef chill in the fridge it would cut better, but I'm trying to squeeze a pressure cooker pot roast into my morning routine before work (yes, pretty ambitious I know :-)

So, as I type this, I guess the answer is clear: cut it raw: that way it will cook faster and the results will be nicely cut pieces.

Just thinking out loud,

Mike

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  1. Hi Mike,

    It does help if you let it rest awhile (10-15 min or so).

    Are you cutting against the grain of the meat?

    1 Reply
    1. re: pinehurst

      Yes, you have to let it rest awhile. Loosely tented in foil. Then slice across the grain, but you need a very sharp knife. Or you can pull by hand along the grain for chunks.

    2. Third. It has to rest a bit.

      1. I agree with the others, but I also expect my pot roast to shred some. I like it.

        1. Pot roast is great reheated. Take the roast out of the braising liquid and refrigerate liquid and meat seperately overnight. It will slice beautifully, and then can be reheated in the de-fatted liquid. Just have to think a day ahead!

          3 Replies
          1. re: primebeefisgood

            This is what I do, I refrigerate it in foil, then defat the gravy, slice it neatly and bury the slices in the gravy and let sit all day soaking up flavor. Remove an hour before putting it in a low oven to reheat for an hour.

            1. re: primebeefisgood

              this is what I do also, it is well worth the plan ahead and effort.

              1. re: laliz

                Yes, and you get the bonus flavors from it resting in there. What braise isn't better the next day? It's still delicious if it's messy and not in neat slices, but I like to have both when I have the time. It's so easy with a cold roast.

            2. I think what you have is fork-tender pot roast that lots of people love, but don't manage to achieve. The shreds make nice leftover sandwiches :-)