Choosing the Right Roast
Oven Roast or Pot Roast — Which One Do You Need?
It matters when choosing a roast. Two roasts can look similar in the meat case but need completely different cooking methods. Start by deciding whether you want an oven roast or a pot roast.
Oven Roast
Naturally tender cuts can usually be cooked with dry heat. Traditional examples include rib roast, strip roast, tenderloin roast and some carefully cooked round roasts.
Pot Roast
Cuts with more connective tissue become tender through slower cooking with moisture. Classic choices include chuck roast, shoulder roast and brisket.
Why the cooking method matters
Tender steaks and roasts do not need hours of moist cooking to become tender. Less-tender cuts often do. Using the wrong method can turn a very good piece of meat into a disappointing meal.
How big a roast should I buy?
Consider whether it is bone-in or boneless, adults or children, light or hearty appetites, other entrées and whether you want leftovers.
Want something special?
A roast does not always have to be whatever happens to be prepackaged in the case. Ask whether the butcher can cut a roast to the size you need—especially when buying from a whole primal.