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Old 12-09-2017, 11:07 AM
 
Location: Islip,NY
20,190 posts, read 25,885,160 times
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I have made pot roast with this but DH doesn't care for it much because he says it's dry. I was wondering could I use this same meat, slice it myself and use for a stir fry?? I have an extra one in my freezer.
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Old 12-09-2017, 11:12 AM
 
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Quote:
Originally Posted by lubby View Post
I have made pot roast with this but DH doesn't care for it much because he says it's dry. I was wondering could I use this same meat, slice it myself and use for a stir fry?? I have an extra one in my freezer.


Have you thought about cutting the pot roast up in 'squares' and using it in the crock pot for stew?


Pot roast needs a decent amount of fat in it. I love to cook beef briskets; awesome taste and just enough fat. If too much fat, just drain some off and use to make gravy.
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Old 12-09-2017, 11:15 AM
 
Location: Islip,NY
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Originally Posted by QuilterChick View Post
Have you thought about cutting the pot roast up in 'squares' and using it in the crock pot for stew?


Pot roast needs a decent amount of fat in it. I love to cook beef briskets; awesome taste and just enough fat. If too much fat, just drain some off and use to make gravy.
yes I have and DH does not like that either . According to him I am banned from ever making meat in the crock pot except for Chili and corned beef. He said the meat comes out dry. I want to cut this meat into bite sized pieces or strips for an Asian stir fry.
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Old 12-09-2017, 11:16 AM
 
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Bottom round needs a dry oven roast and left to medium rare to be moist. It's not a good cut to braise. you can cut it into large steaks and treat as a london broil, as well.

It will be fine for stir fry, just cut across the grain and small/thin slices.
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Old 12-09-2017, 02:21 PM
 
Location: Islip,NY
20,190 posts, read 25,885,160 times
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Quote:
Originally Posted by weezycom View Post
Bottom round needs a dry oven roast and left to medium rare to be moist. It's not a good cut to braise. you can cut it into large steaks and treat as a london broil, as well.

It will be fine for stir fry, just cut across the grain and small/thin slices.
Thanks will use it for stir fry
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Old 12-09-2017, 03:57 PM
 
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Put it in the freezer until it is almost ready to freeze so you can thin slice it with a sharp knife and make Phily cheese steak sandwiches out it. Many street vendors use the bottom round.
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Old 12-09-2017, 05:47 PM
 
Location: North Idaho
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Not for stir fry. You need steak for that. Cut the round into slices, pound the tar out of it with a meat hammer, dredge it in flour and seasoning, and make chicken fried steak out of it.

Don't get too carried away with the amount of oil you fry it in and you can make world class gravy out of the dripping after you have fried the meat.

Traditionally served with mashed pitatoes, but also good with rice.
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Old 12-09-2017, 05:49 PM
 
Location: North Idaho
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The meat to use for pot roast is a chuck roast (beef shoulder ). That's the one that doesn't turn out dry. That is also my choice for beef chili.
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Old 12-09-2017, 05:59 PM
 
Location: 49th parallel
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Yes, I agree with Oregonwoodsmoke - use beef chuck for pot roast. For your other bottom round, use any recipe that suggests you cut thin slices of beef and just barely saute it, then remove from the pan while you make your preferred sauce and serve over pasta or rice. I've got a great recipe but of course at the moment I can't find it!
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Old 12-09-2017, 10:14 PM
 
Location: Charlotte county, Florida
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My Granny used bottom round, I agree with your hubby it is dry..
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