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February 20, 2022 1 Comment
Roasts. A staple in many households with not everyone being a fan. 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!
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 are when I cook our roasts. 99% of the time, the first time I cook a roast is the "basic" way. 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 and then we can use the roast for leftovers however we would like.
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. When we cook roasts on the smoker, we cook partially on the smoker then finish in the crock pot or oven.
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 when serving.
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.
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