Roasts: How to cook and what are the different types?

April 11, 2024 1 Comment

Roasts -

When many think of roasts, they think of the classic roast being cooked with potatoes and gravy. There's nothing wrong with the classic roast recipe but there are many other options! 

There are four primary roasts: Chuck, Arm, Sirloin, and Rump Roast.

Chuck Roast:

Arm Roast:

Sirloin Roast:

Rump Roast:

All roasts need to be cooked low and slow. That is due to the area in which these cuts come from on the animal. They are "tougher" pieces of meat but when cooked properly, they are tender and extremely flavorful. 

Our roasts are dry aged and have great flavor. The cooking tips and methods that I am sharing below are tried and true methods to cook a great roast.

99% of the time, I cook a roast the "basic" way the first time. Meaning I season with salt and pepper, garlic, maybe some onion or other aromatics, and that is it. I like to cook it simple the first time as I know the flavor of the beef will be perfect - simple and delicious. Then we can use the roast for leftovers however we would like - different seasonings, sauces, etc.

Seasoning Basics - Salt, Pepper, Garlic Powder, Onion Powder. 

Chuck & Arm Roasts:

When comparing roasts, the Chuck and Arm Roast are similar when it comes to cooking methods. While the Chuck Roast has more marbling, both are flavorful and are great to cook low and slow as well as on the smoker.

Crockpot - Arm and Chuck Roasts can be thrown in the crockpot, either frozen or thawed, and cooked low and slow. Always add some liquid to the crockpot! If cooking frozen, the roast will need to cook 8 hrs +, this depends on the thickness of the roast. 

When we cook roasts on the smoker, the roasts are seasoned liberally with salt, pepper, onion and garlic powder. Once seasoned, we place on smoker for approximately 3 to 4 hours. Depending on the roast thickness and type of smoker, smoking time may vary. Once removed from the smoker, we place the roasts in the crockpot or oven and cook on low.  This method is great for prepping ahead of time. We will smoke multiple roasts at once, cook on low, then shred and place in freezer for future meals. 

Sirloin & Rump Roasts:

Sirloin and Rump roasts are similar as well when it comes to cooking methods as they are both a lean roast with long muscle fibers. These roasts are best cooked in the oven until medium rare and sliced thin against the grain when serving. It is important to note, since Sirloin and Rump roasts are naturally more lean, they can dry out when overcooked and aren't as "forgiving."

You can cook these roasts in the crockpot as well!

So what to cook with roasts?

There are so many options with roasts, check out our Ranch Reviewed Recipes for more ideas.

You can smoke a Chuck or Arm Roast and make Poor Man's Burnt Ends, use shredded roast for enchiladas, nachos, bbq sandwiches, soup or stews, etc.

Sirloin or Rump Roast leftovers are great for philly cheese steaks, french dip, or any type of sandwich. Be sure to slice thin!

When cooking a large roast, you can freeze part the cooked roast for a go to freezer meal. 

If you want some more information about roasts, you can watch the Youtube video talking about all things roast!

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