Sirloin Tip Roasts. Chuck Roasts. Tenderloin Roasts. Top Round Roasts... Standing at the meat case, the different types of roasts can be a little overwhelming. You purchase one, take it home, and then what?  First things first: let’s figure out the type of roast you have and the best way to prepare it. A roast should be juicy, flavorful and fork tender. The secret is knowing which roasts can actually be ROASTED and which roasts need to be BRAISED or STEWED.

Roasts fall into two main categories: Oven Roasts and Pot Roasts.

Oven Roasts include the premium roasts: rib, ribeye, tenderloin and the more economical roasts: tri-tip.

Pot Roasts include chuck (chuck shoulder roast), bottom round, rump roasts.

Today, let’s talk about Pot Roasts. Pot roasts taste best if they are braised or stewed. Braising is done in the oven; stewing is done on the stove. I usually braise a pot roast. Before we get to the details, let’s talk about why I go to all of the time and effort to cook a roast. Two words: shredded beef. If I take the time over the weekend to cook a roast and shred it, I can refrigerate the meat and use it throughout the week for a variety of different meals (tacos, enchiladas, stew, chili, etc.).

I start by browning the roast. Put about a tablespoon of oil in a heavy pan over medium heat. I like to use a cast iron skillet for this. I put the roast in and let it cook until it turns brown. Then, using tongs, I turn the roast and brown another side. Keep doing this until the roast is brown all over.

Place the browned roast into a roasting dish. Next add a small amount (one to two cups) of liquid to the roasting pan. Depending on the flavor I am going for I will use broth, wine, beer, or water. I also like to add an onion or seasonings to the liquid, again depending on the flavor I want.

Cover the roasting pan tightly either with a lid or foil. Place in a preheated 325ºF oven and braise until the beef is fork-tender.  The rump roast I used was a little over four pounds, a pretty good-sized roast, so I cooked it for about four hours.

Here is a chart to help you determine how long to braise a roast. (click for a pdf to download)

When the roast is done, let it cool slightly. I like to use two forks to pull the meat apart. I continue shredding it until it is the size I want. I shred it smaller for stews or chili and leave it in larger chunks for enchiladas. Serve immediately or let cool to refrigerate or freeze.

Tender and delicious!

It is the season to be thankful and I am thankful to those of you reading this blog. To show my thankfulness, I am giving away this Cast Iron skillet. It is a pre-seasoned 12“ skillet and I think you’ll love it!

How to Enter: Leave a comment on this post telling me what is your favorite beef recipe! You can comment anytime before 10:00 p.m. on Thursday, November 26th. The winner will be chosen at random and will be announced on Friday.