Oh and the braises I do don’t involve basting. Liquids go in a Dutch oven with the seared meat and you cook it covered. When the meat is done, the liquid may be thinner than you want for serving so you boil it down (after removing the meat) and/or thicken it with flour (slurry or beurre manie).

“Away” seems like an overstatement. But melt, yeah. Then you remove most of the liquefied fat.

OP Here - so are you saying that if I cook it longer and braise from time to time that the fat will eventually melt away?

Huh, I trim, sear, braise until fat renders, and then I remove most of it before serving. True of pork shoulder as well. I think the fat serves a function in the cooking process but I don’t want to eat the fat or cartilage that can be separated from the meat.

But my approach is labor intensive (and kinda unappetizing) for the cook at the end of the process. So these aren’t everyday meals for me. Though I have found a cut of pork (boneless pork butt steak) that disassembles easily. Have also had some luck with boneless beef short ribs, iirc.

I stopped buying chuck roasts because of the fat. We do eye of the round roasts in a pressure cooker but I have to be careful not to overcook them. They are lean.

Anonymous wrote:

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

Well I have some dishes where I do shred but when it’s basic pot roast I don’t. I don’t slice it, we serve the roast and then break off chunks with a serving fork. (Man that doesn’t sound very classy does it.) I definitely don’t like pot roast that is hard enough to slice.

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.

I do the same. Leave the marbling and connective tissue, trim off the big chunks/ring on the outside