Leanest cut for a pot roast

dustyhockeymom

What is the leanest cut of meat to use for a pot roast? Its the first cool weekend and I want to make a roast tomorrow for dinner and I am not sure what cut to buy. Thanks.

koosdel

I prefer loin. It really good exacerbated in seasoning over night in the fridge.

sneezles

Top sirloin would be very good.

Michelle9939

That sounds good!! I would like to know too.

rf1170

I wouldn't recommend a lean cut of meat for roasting (or any kind of slow cooking, for that matter). It'll be dry and a little tough, even if you cook it in liquid. Look for any cut that has a cap of fat on one side - it will baste the meat as it roasts, and you can pour the fat off afterward (and trim any that hasn't rendered completely) if you like.

tigersword

You don't want a lean cut for pot roast. Pot roast is slow cooked, you want to go with a chuck roast. Any lean cuts that are slow roasted end up drying out and turning into shoeleather. Lean cuts are good for fast cooking methods.

sneezles

You could also use brisket. Go to simplyrecipes.com and do a search for braised brisket. Braising is great for tough cuts including lean ones. If you do use brisket be sure to buy one that is trimmed, preferably center cut.

lor007

I prefer loin. It really good exacerbated in seasoning over night in the fridge.

How long do you let them exacerbate? Is 8 hours long enough?

Contrarian

I prefer loin. It really good exacerbated in seasoning over night in the fridge.

How long do you let them exacerbate? Is 8 hours long enough?

I find that letting roasts season for a few hours really exacerbates my enjoyment of the taste.

MrsCon40

I prefer loin. It really good exacerbated in seasoning over night in the fridge.

How long do you let them exacerbate? Is 8 hours long enough?

I find that letting roasts season for a few hours really exacerbates my enjoyment of the taste.

The lack of fat exacerbates the dryness and no amount of seasoning is going to exacerbate that!

Quit giving bad advice! This was an honest question!

:flowerforyou:

Contrarian

I prefer loin. It really good exacerbated in seasoning over night in the fridge.

How long do you let them exacerbate? Is 8 hours long enough?

I find that letting roasts season for a few hours really exacerbates my enjoyment of the taste.

The lack of fat exacerbates the dryness and no amount of seasoning is going to exacerbate that!

Quit giving bad advice! This was an honest question!

:flowerforyou:

Giving bad advice will only serve to exacerbate a poor reputation.

dustyhockeymom

Braised brisket is a great idea. I didn't even think of that.