The article discusses the virtues of pot roasts as a cost-effective and crowd-pleasing meal option, focusing specifically on the best cuts of beef. Chef Jesse Moore suggests the bottom round cut is ideal for pot roast because it balances affordability and flavor. Although the top round is slightly more tender, the bottom round's increased marbling makes it better suited for slow-cooking methods. Both cuts come from the tough rear area of the cow but differ in fat content and flavor, impacting their culinary use.
"I like the bottom round if I'm looking for a budget friendly cut for pot roast. It's lean and does well from wet slow cooking."
"While round roasts are appealing for pot roast because of their budget pricing, both top and bottom round usually aren't that different in price."
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