Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:1. Trim visible fat
2. Sear
3. 40 minutes per pound at 275.

Halfway through, pour off all liquid into a measuring cup and let settle. Use a baster to suck up the meat juices from the bottom and return to pot; put roast back in oven. When the roast is done, do the same thing. After it has sat for 30 minutes, shred, mixing w meat juices and remove and large veins of fat.

This is what I do. The fat I went in a roast is the marbling, not the stuff on the sides.

Actually never mind, I just do PP’s 1-3. I don’t get rid of the fat in the juices. That stuff is good. And I don’t shred it either. I don’t think that’s how you’re supposed to do pot roast?

I think it’s cultural. We always had Jewish style brisket slices (despite not being Jewish) growing up. DH had shredded spicy pot roast growing up.

I think it’s cultural. MIL just puts the roast on the table. I clean up the meat for serving. If you’re roasting chuck, you wouldn’t be able to slice it

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:1. Trim visible fat
2. Sear
3. 40 minutes per pound at 275.

Halfway through, pour off all liquid into a measuring cup and let settle. Use a baster to suck up the meat juices from the bottom and return to pot; put roast back in oven. When the roast is done, do the same thing. After it has sat for 30 minutes, shred, mixing w meat juices and remove and large veins of fat.

This is what I do. The fat I went in a roast is the marbling, not the stuff on the sides.

Actually never mind, I just do PP’s 1-3. I don’t get rid of the fat in the juices. That stuff is good. And I don’t shred it either. I don’t think that’s how you’re supposed to do pot roast?

I think it’s cultural. We always had Jewish style brisket slices (despite not being Jewish) growing up. DH had shredded spicy pot roast growing up.

Anonymous wrote:

Anonymous wrote:1. Trim visible fat
2. Sear
3. 40 minutes per pound at 275.

Halfway through, pour off all liquid into a measuring cup and let settle. Use a baster to suck up the meat juices from the bottom and return to pot; put roast back in oven. When the roast is done, do the same thing. After it has sat for 30 minutes, shred, mixing w meat juices and remove and large veins of fat.

This is what I do. The fat I went in a roast is the marbling, not the stuff on the sides.

Actually never mind, I just do PP’s 1-3. I don’t get rid of the fat in the juices. That stuff is good. And I don’t shred it either. I don’t think that’s how you’re supposed to do pot roast?

Anonymous wrote:1. Trim visible fat
2. Sear
3. 40 minutes per pound at 275.

Halfway through, pour off all liquid into a measuring cup and let settle. Use a baster to suck up the meat juices from the bottom and return to pot; put roast back in oven. When the roast is done, do the same thing. After it has sat for 30 minutes, shred, mixing w meat juices and remove and large veins of fat.

This is what I do. The fat I went in a roast is the marbling, not the stuff on the sides.

What you are doing wrong is choosing a meal that relies on fat as its very essence when you don't want fat.

If you want less fat in your finished dish, you will need to select cuts that are from the less fatty parts of the cow: Top, Eye, and Bottom round roasts, Arm and Rump roasts. Those come from the parts of the beef that have more "movement;" the cow is using those muscles daily, and there is almost no fat (called marbling) within the meat. But, because they are lean, they need to be cooked low and slow in a lot of liquid. Those cuts I listed are excellent as a slow, red-wine braise in a dutch oven. Fat adds flavor to your beef, and you do want some fat/marbling on certain cuts (Ribeyes, Sirloin, Filets, Strips/Tbones, chucks, and Porterhouses). Disclosure: I raise grass fed beef.

I don’t think that was all fat-pot roast has a lot of connective tissue and if you don’t cook it right, it will not break down properly. Also some of the actual fat renders off if you cook properly. Did you cook it on a low enough setting for enough time?

1. Trim visible fat
2. Sear
3. 40 minutes per pound at 275.

Halfway through, pour off all liquid into a measuring cup and let settle. Use a baster to suck up the meat juices from the bottom and return to pot; put roast back in oven. When the roast is done, do the same thing. After it has sat for 30 minutes, shred, mixing w meat juices and remove and large veins of fat.

"Too much fat to be edible"?

You can eat fat. It's edible.

Are you looking for a leaner cut that is suited to braising because you don't like fat? You could try a round steak.

It’s a fatty meat what did you expect?

Pot roast made with chuck roast is by its very nature a fatty dish, very fortifying, served as a meal with carrots and potatoes. It's not meant to be lean and low-calorie. This reminds me of people who expect crabcakes to somehow be served without oil. If you want a light dish, order or make a light dish. Pot roast is hearty traditional fare for people who need and expect to consume fat in their diets -- really most of the world.

Anonymous wrote:The fat in an expertly cooked pot roast is delicious. It isn’t tough, it melts in your mouth.

So, maybe you didn’t cook it low and long enough. (Pressure cooking is also a great way to get the collagen to break down, if you want to try a different route.)

Or maybe you’re just not into the really fatty cuts of meat. Avoid ribeye too, if that’s the case—another cut where the fat is the tastiest part!

Pot roast in the Instantpot is a favorite of mine the past couple years because of this.

The fat is what makes it tender and gives it flavor. While I understand you may not want to eat the fat how did the roast taste?

The fat in an expertly cooked pot roast is delicious. It isn’t tough, it melts in your mouth.

So, maybe you didn’t cook it low and long enough. (Pressure cooking is also a great way to get the collagen to break down, if you want to try a different route.)

Or maybe you’re just not into the really fatty cuts of meat. Avoid ribeye too, if that’s the case—another cut where the fat is the tastiest part!

What am I doing wrong? I had a huge chuck roast that I seared and then cooked in my slow cooker today. But after it was cooked and I pulled apart the meat, I end up with just enough for two people. A huge portion of the roast has too much fat to be edible. Am I using the wrong cut? Or just being way too picky? I mean who wants to bite into a piece of fat?