Which cut of meat should i make?

I wanna make a roast tonight and I won’t finish it for sure. I want to use the leftovers to make a couple of sandwiches throughout the week. I’ve never cooked a roast before so I don’t know which piece of meat to use. Please advise.

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9 Responses to “Which cut of meat should i make?”

  1. LizzyBeeWsU said:

    You can really use any kind of roast you want from the store… as long as you cook it in a crock pot on low for a few hours, it will be nice and tender. I just get the round rump roasts… yummy!! :)))

  2. rob k said:

    a small to medium round or a rump all good

  3. zanthus said:

    If you are doing an oven roast beef, I would suggest, at a minimum, get a top sirloin, or if you want to spend the money, get a prime-rib roast, also called a standing rib roast. These are top of the line cuts.

    For an oven roast, don’t waste your money on an inside or outside round, which are often labelled “premium oven roasts.”

    For a pot roast, a blade roast or a chuck roast is quite nice.

  4. The Bastard son of Beefcake said:

    chuck roasts and rump roasts have a good flavor, and arent too expensive. You can get a sirloin tip, or several other kinds, too, but for flavor and price, I usualy get a chuck. I brown the roast on all sides first, then I just cut up potatoes, onions and carrots and put them along side in a big glass cake pan, and bake them slow, (about 350-375) for a few hours. a little seasoning of your choice, and its really good. You can make a gravy of the juices, too, buy adding a little flour or cornstarch.
    You can make a nice pork roast the same way, too, or just put it into a crockpot

  5. NAN said:

    rump roast is good if you want one with the least fat.
    cook it in the crock pot for 8 hours on low.
    if you get one that is about 4 pounds you should have some left if there are two people eating it for like supper, it shrinks a little as it cooks.
    of course if more people are eating it you would want a bigger one.
    Any roast would do, though some of them won’t fit in a crock pot so you would cook them in the oven at 350 deg F. for an hour or so (covered and with a little bit of water) , till it feels tender when poked with a fork.

  6. KM said:

    a Boston butt pork roast is good to make sandwiches from. Or shred it to make BBQ sandwiches. For pot roast I like what is called a 7 bone cut. It has just enough fat on it to cook very tender at a low temp.Blade roast are fine also. I love standing rib roast also but they are pricey. Look on Food Network.com for good idea.

  7. Carolyn B said:

    I prefer to use boneless arm roast. I usually get a 3lb roast, which is perfect for a dinner for two with some left overs to get by with.

    I brown mine slightly before placing in the crock pot with 1/2 cup of water and 3 beef boullion cubes. I will usually set it on low and let it cook while I’m at work. After work, I’ll take out the roast, let stand for at least 30 min before shredding then, I use the drippings to make a kickin peppery gravy (great for hot beef sandwiches later on!)

  8. Kevin G said:

    If you don’t mind spending the money, a sirloin tip roast is great for sandwiches the next day, and the day after that. My favorite way is to take a sirloin tip roast and cut slits all around the top and stuff each slit with a sliver of fresh garlic, season with salt and pepper and I prefer to smoke it in the smoker for 5-6 hours, but it can be done in the oven and you end up with ecellent roast beef for sandwiches. Can’t go wrong with sirloin tip. Man, now I’m hungry…what times dinner?

  9. Bob D said:

    Top round of beef. Its the same cut that the delis use for sliced roast beef.




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