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Jul 20, 2014 09:22 AM
Discussion

Pot Roast meat

I joined a meat CSA and now have a freezer stuffed of delicious, grass fed meat. I got a variety of cuts and thankfully all of them are labeled. However, there is a 3 lb hunk of meat that just says "pot roast." I thought that pot roast could be made with a variety of cuts, such as chuck or bottom round?
Anyway, my real question is: does anybody have any recipe ideas besides using this meat in a pot roast? I love pot roast, but am hoping to expand my options a little.
I am both gluten and lactose intolerant but am pretty good about finding suitable substitutes so all ideas are welcome!

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  1. I assume that, whatever cut it actually is, it's one designed for long, slow cooking. I assume, therefore, that any slow cooking dish - stews or casseroles - would be fine. Google will find you more than enough suitable recipes.

    1. Anything that can be made into pot roast would also make great a chili, diced small. Goulash is a close cousin to pot roast using cubed meat. Tradition calls for noodles; given your GF requirement, I don't know what subs well there.

      1 Reply
      1. re: mcsheridan

        I second the motion about making chili.

        1. Well, unfortunately, there's a big difference between chuck and round. Chuck is full of collagen that breaks down with long slow cooking; as with pork shoulder, the meat eventually breaks down. Round, not so much. Round can be slow roasted (the rightly celebrated method for eye round that America's Test Kitchen popularized: http://chowhound.chow.com/topics/6089...), but in my experience is not nearly as good as chuck in many braise recipes. Pounded slices of round are also popular for chicken-fried steak, a fast cooking method.

          Round will have something of a thin fat cap, but not a lot of intermuscular fat; chuck will have lots of seams and bulges of intermuscular fat and connective tissue.

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            1. I highly doubt the CSA would know- the cows get send off for processing and butchering, and the farmers gets back the product.
              Unless the CSA is butchering the cow, they probably won't know.

              That said, it can't hurt to try.

              1. re: monavano

                They may not but they should know the butcher, if not personally, the name of them. We have been getting a cow for last 3-4 years and some of the best advice I have gotten has been from the farmer and from the gal who takes the butchering orders.

                This year I had a few of my roasts turned into shaved steak at the advice of the farmer. When we decided to get a half instead of a quarter cow I told him I was afraid we would be drowning in pot roasts/braising meats and he gave me the idea.

                1. re: foodieX2

                  That's a great idea- quick and so many uses.