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Pot Roast

//Pot Roast

Pot Roast

The closest cut of meat I have found to pot roast — however, it is not
pot roast — is chambarete de res sin hueso, which is the upper part of
the hind leg of beef. I slow cook it and it’s as tender as can be,
great flavor. I add chayote, onion, garlic and carrot, which renders a
heck of a tasty “caldo” (broth) for making gravy, au jus or soup stock.  (Thank you “wabisabiman” !)

By | 2014-09-12T14:58:50-05:00 September 12th, 2014|Insider Info|Comments Off on Pot Roast

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