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Topic: Pot roast  (Read 1535 times)

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Pot roast
« on: February 25, 2014, 11:23:26 AM »
Sorry if this is a dumb question, but I rarely cook meat. I have however promised to do a slow cooker pot roast at the weekend.

Can anyone tell me the what bit of beef I should ask my butcher for? They don't call it chuck, do they?
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Re: Pot roast
« Reply #1 on: February 25, 2014, 11:39:56 AM »
BBC food says "Brisket, thick flank, topside and silverside are all good cuts for braising or pot-roasting". Happy cooking :)
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Re: Pot roast
« Reply #2 on: February 25, 2014, 11:42:36 AM »
Thanks, Fruitgum!
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Re: Pot roast
« Reply #3 on: February 25, 2014, 01:53:30 PM »
I usually get salmon cut/silverside. Lovely. :)
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Re: Pot roast
« Reply #4 on: February 26, 2014, 04:55:07 PM »
You can also ask your butcher, tell him what you want to do and he'll recommend one.
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Re: Pot roast
« Reply #5 on: March 03, 2014, 01:58:48 PM »
Thanks, everybody, for your good suggestions. Brisket worked well!
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7/2000 - Emigrated USA to Canada
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9/2009 - Moved to UK on Proposed CP/Fiance visa
12/2009 - Civil partnership
3/2010 - FLR(M)
2012 (? it's all a blur, but "old rules") - ILR
9/2013 - Naturalised/Right of Abode
2/2017 - Cannot leave UK until Canadian passport returned by the Home Office!

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