Thanks to mothers who really knew how to cook, food services, time constraints, and our own lack of self-belief, many of us get really confused when we have to step out of our comfort zone and try something new—especially when it comes to food. Buying a roast can be an intimidating experience for someone who has never done it before. For some of us, the process of buying meat can be tricky. We just don’t really get it.
The first time I went to the market for a roast, I stood there in a frozen and somewhat catatonic state, trying desperately to figure out what I was trying to accomplish. These relatively unappealing large chunks of meat come with various levels of fat, shapes, sizes, and, of course, different brands. Did it really matter? Couldn’t you just pick out a slab of meat and take it home?
Apparently not. If you’re looking to slow cook a fabulous roast, there are a few things you need to figure out while you’re standing in front of the meat counter. I discovered that the butcher can be a seriously helpful resource. If I told him I wanted a roast for five people and that I planned to cook it all day in a crockpot, he knew exactly what I needed and how to go about picking the perfect roast for the occasion. And I had my doubts. After all, I’m not a chef by any stretch of the imagination, but I have one power that makes it easier for me to leap off new cliffs with relative ease: I have the ability and the desire to learn.
Understanding Roasts: Fat Content and Cooking Tips
One day, when I was handed a massive roast for serving four people, I asked the butcher what the difference was between the roast he gave me and the considerably cheaper one on the end. Naturally, people tend to sell the most expensive item because that’s how profits are made. However, he explained that the cheaper roast didn’t have enough fat to meat ratio. Huh? Fat? Fat is bad, right? I prefer nice lean meat without all that marbled fat. I know that the marbled fat makes for a better taste in the opinion of many, but it’s also bad for you.
Apparently, for roasts, it’s different. Because they are slow-cooked for a long period of time, there needs to be a certain amount of fat. Too much fat and your guests are likely to end up with an unchewable wad in their mouth, and we all know how unpleasant that can be. Too little fat, however, will cause the roast to dry out during the slow cooking process.
Meats with little fat are best for searing or high-temperature broiling. This is because fats help retain moisture. So if you’re selecting a roast with very little fat content because you don’t want to eat the fat, it may seem like a smart choice. However, you’ll most likely end up with a dry roast. While it can be difficult to scrape away most of the fat before serving, if possible, you should do so. A well-cooked roast will have a loose layer of fat along the bottom that becomes jelly-like once removed. Nobody wants to eat that. If you can’t remove it all, just cut away as much as you can before the meal hits the table.
Storing a roast for a long time, freezing it, or leaving it out on the counter for an extended period of time before cooking may alter the final outcome. While roasts are not the most sensitive meats, they’re still pretty high up there on the list of sensitive foods. You might not ruin it, but you’re likely to alter the taste.
It’s best to buy your roast directly from the butcher or supermarket on the day you’re planning to cook it and bring it straight home to the crockpot.
You don’t have to use a crockpot for a roast, though. Plenty of people have successfully prepared delicious roasts using a roasting pan and oven. Some prefer this method because they can keep a closer eye on the meat. A traditional crockpot, on the other hand, usually hides the meat under the potatoes and veggies you have simmering with it.
Despite cooking a roast for a long period of time, you do need to ensure it reaches the optimal cooking temperature. Neglecting this can cause unsafe eating hazards, such as bacteria and other invisible risks.
When you try your first roast, you might want to start small. It’s not so hard to cook a three-pound roast the first time around, and you can increase the size as your skill improves. Almost everyone I’ve known messed up their roast the first time—at least a little bit. Cooking a roast is an area that many of us, even the more accomplished cooks, don’t know much about. Be gracious with yourself and set aside time to practice before attempting your first holiday dinner.
