I love beef but there are so many different cuts that I have trouble knowing the difference between them sometimes. So when I was recently chosen as a pot roast blogger, I was pretty excited to learn more about what exactly made a cut of beef a pot roast, especially since it would mean cooking one up to enjoy!
Beef roasts can be either pot roasts, rotisserie roasts or oven roasts and the difference, as I learned on the Canadian Beef blog, should be listed on the label when purchasing. Oven roasts are generally more tender cuts of meat that are cooked using dry heat, while pot roasts are tougher cuts cooked using moist heat. I love pot roasts because slow cooking in a pot or slow cooker yields a cut of meat that is bursting with flavour and incredibly tender. To make the meal quick and easy, I decided to make a blade roast using PC Pot Roast Sauce and pop it in my slow cooker instead of a pot on the stove. [Read more…]