Pot Roast Always Dry? It's Not Your Recipe (31-Year Butcher Tested 3 Cheap Roasts)

Which roast makes the best pot roast? I bought the three cheapest roasts in the case, a chuck roast, a bottom round and a rump roast, and cooked them in the same pot, in the same oven, for the same time. Then I put them on one platter under the same gravy with three little flags, and my daughter and my fourteen year old grandson had no idea which was which. I am Earl. Thirty one years behind the meat counter, and I grew up on a rump roast my mother braised every Sunday. It was dry every single Sunday, and every Sunday we told her it was wonderful. Three rounds. The counter: how to tell the three apart, and the roast with the word chuck on the label that cooks like a leg roast. The pot: what happened at two and a half hours and at three and a half, and why a lean roast gets drier the longer it cooks. The table: which one my grandson went back to for seconds, and what Carol said when she tasted C. And the roast I will never braise again turned out to be the best of the three, cooked a completely different way. If you have not seen the ground beef test, watch it next: what happened when I put store ground beef and chuck I ground myself in front of my neighbors, blind. Nobody paid me for this. There is nothing here to buy. I do not work for any store or any brand. Your homework: next time you buy a roast, look at it before you cook it. If it is lean and tidy, roast it slow to pink instead of braising it. Then tell me in the comments which roast it was and what your family said. --- About this channel: this is a fully owned and operated media property. All scripts are written and researched by our team, all voiceover and visuals are produced in house, and every video is edited by hand. We are not an aggregator and we do not republish other people's work.