The Ultimate Beef Pot Roast Comparison! The Bearded Butchers
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- Äas pĆidĂĄn 10. 11. 2021
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It's fall and it's getting chilly so it's time to talk about slow cooker pot roast. Seth will take a front and a hind quarter of beef and answer those burning questions; what is roast beef, what is pot roast, and which cut of beef makes the best roast? There's a lot that goes into answering what cut of meat is roast beef and since we're the Bearded Butchers, there's not just 1 answer. So, grab your Crock-Pot and follow along as you decide your favorite.
A couple of terms to keep in mind as you watch. The main question is; what is the difference between pot roast and roast beef? Quite simply, roast beef is cooked dry and pot roast (think Crock-Pot roast) is immersed in a liquid for cooking. Today's video is 100% pot roast, all the roasts are cooked 2/3 submerged in water and they all turned out fantastic! Which one is best? You'll have to watch to find out!
12:55 - All about THE Original Bearded Butcher Blend Seasoning (bit.ly/41jPHdu). The only thing we're using for the roasts is Original Blend seasoning with 4 cups of water in each slow cooker. Each roast will get cooked for 10 hours on low.
15:31 - Scott's hot tip! Use the roast as a "mop" so you don't miss any of that delicious seasoning!
17:47 - This is the single best side-by-side comparison of the different visuals, characteristics, and serving tips of the common types of roast beef or pot roast that you will ever see. Watch this if you want to literally become a beef pot roast expert in under 3 minutes.
21:02 - Something to keep in mind. If your beef pot roast is too tough, there's only one thing wrong with it. You didn't cook it long enough.
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Index:
2:58 - Starting with the beef chuck roast. The chuck roast comes from the front shoulder. There are boneless and bone-in options for the beef chuck roast. In the bone-in option, you can cut right along the blade bone to cut out the beef chuck eye for your boneless chuck roast.
4:46 - The beef arm roast is next. This is what people generally think of in terms of a classic pot roast or roast beef. It has the nice, large, round bone in the center with a lot of tasty marrow. Cut off one half for the boneless version or keep the other half as your bone-in version. At this point, you'll see that the chuck has a little more fat vs the leaner arm roast.
6:21 - With the arm roasts and chuck roasts out of the front quarter, it's time to move to the beef hind quarter for the rest of the roasts. A beef round tip (aka a beef sirloin tip) comes from the hind quarter and Seth will be cutting a nice beef eye of round roast from here. The beef tri-tip comes from here too so be careful when you're cutting the round tip out of the hind quarter.
7:52 - The Beef round tip is a great option for BBQ beef. This makes a great, lean roast and there's only a boneless option.
8:19 - The beef eye of round is next and is separate from the beef round tip. Remove the round tip and the loin from the hind quarter, then seam out the eye of round. There are 3 main muscles; top round, bottom round, and eye of round. Any of the 3 will make a good roast but we used eye of round for the video.
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Seth , you should be teaching at a University! So well narrated and informative!! I used to work at a packing plant on the kill floor. This is way more fun than that ever was!
How did you spend Veteran's Day 2021? ... Watching men cook meat and loved every minute of it!
I did the same. Came back today to watch it again!
@@pjcurry88 đ„ł
I ate rotten asparagus and puked all next day.
@@bumblebee623 đ€ź
Thatâs how real men spend Veterans Day
Looking back for 60 some odd years, I was a really fortunate kid. In a family of four boys and parents, my Daddy and I were the only ones that liked bone marrow. You can't hardly find cuts like that anymore. Great video! Thanks.
Bone marrow is the shit! My Lord itâs full of flavor!
Nowadays a lot of places cut out and sell the marrow bones separately. Booooo!
@@michaelholliday6037 I could live a happy life eating nothing but marrow and bread!!!
@@1982MCI hi , I was born & grew up in aBRITISH CROWN COLONY, & my maternal grandmother loved a marrow bone, so as I grew up, I grew to love it on buttered toast , in SOMEbeef houses in NYC that is a SPECIALTY , I still like it , as a child Ialso loved how she cooked TRIPE, , Ihave NOT been to a REAL BUTCHER SHOPin years, soHave NOT had a cows tounge, , we ate lots of great stuff back then ,, đŽó §ó ąó „ó źó §ó żđŹđ§đșđžđșđž
Great advice! - "If it's tough, you didn't cook it long enough".
Totally love your videos - learning so much! - Thanks!
Both brothers are truly blessed. Most importantly they love what they do just watch anything they post! They always present to family and friends and everyone who cares about what is important to you as a consumer they have always been top notch !! What I can I say they are honorable Men. Great job..
This is so cool. People can see where their meat actually come from on the animal and watch you guys cook it. This channel is awesome. I love it!
Watching you guys take down all that meat is mesmerizing. I love how you take us through the whole process.
Dude yâall are awesome. Professionals is the word that comes to mind. Freekin professionals.
My Favorite Chuck Roast recipe.
1 pack of dry AuJus
1 pack of dry Ranch Dressing mix
1 stick of butter
Mix dry AuJus and Ranch packet together in a bowl, then pour over the top of the roast in the crock pot, completely covering it.
Place the stick of butter on top of the roast.
Cook low and slow for about 6 hours or until tender and falling apart.
Use the drippings to make gravy.
I can never remember which roast cut provides a particular flavor and texture profile. Seeing you carve them and explain where each comes from will help me when I'm preparing meal plans. Thank you very much.
So awesome love watching you guys with everything you do
Just subscribed! I remember many moons ago when we used to watch true butchers do this work while the rest of their team used to sell meat frantically!!! The last time I saw an "arm roast" was when I was really young.....Great job all of you!!!
Thanks for subscribing!
Seth you hit the nail on the head! The roasts I usually get at the store is either Bottom Round, Eye Round, Chuck or London Broil. My favorite is the Chuck Roast because it has more fat than the others which gives more flavor. Thanks so much guys for doing this comparison and breaking down all the cuts so we can actually see where they come from.
First, am I the only one that wants to chew on that netting he threw out?
As always you guys did not disappoint. You showed where each cut came from and what each cut offers as far as texture and moisture content. The bone in would be my go to and some of that on a poboy bun with a little mayo omg. Keep up the great work .
Love the video! Mad knife skills. Great topic ... I would have liked to see the bone-in chuck in the running. Getting some of the marrow in on those first bites of the arm gave it an advantage. I know chuck doesn't give you that marrow bone, but I do prefer it to the arm. Over the past few weeks I have made pot roast twice, once with a bone-in chuck and once with the classic arm roast. I gave both cuts two hours of hickory smoke before browning them and putting in them in the Dutch oven with onions, carrots, celery and liquid and going low and slow. And after all was said and done, I liked the chuck better. It took the smoke better, cooked faster, and was just a tad bit more "beefy." And I really like the mouth feel of chuck. I think only brisket can beat it and not by a lot.
I can't be alone in being impressed by how quickly you turn a quarter of a steer into a roast. I find it really interesting to see where all the different cuts come from. I always like to see the patient puppy dog get a little taste of the meat, you know he was just waiting. Nice video, can't wait for the next one!
Always excited when new videos pop up for yall! Thank you for sharing your craft with us!
This is so cool! Love watching how this is done.
Great video guys! Carnivore diet here, make LOTS of roasts in the croc pot. Mine are all tender & juicy after a quick salting & browning both sides, an hour on high and then 4-5 hours on low and NO WATER or veggies added. So much flavor and you can get to more of that healthy flavorful fat when not adding water. Some people make awesome gravy with it but I just drink it. I like your tip on the bone-in arm roast gonna try that real soon. Thanks guys!
Thank you for sharing! That is very incredible!
As someone who grew up with the roast beef master, my mother. This was a really fun video to watch, all those roast beefâs looked delicious.
Hell yeah you guys are the best! Great video! Looks good as always
I would like to thank the both of you gents for your knowledge and expertise. You all remind me
of a time some 55 years ago going to the butcher shop that had sawdust on the floor and
watched the butcher cut our meat and bacon. Who knew that would put a knife in my hands
for 17 years dissembling seafood. Bless you all. Stay Safe, Bee Well.
Regards, from N.Tx.
Thank you for another great video!! I enjoy watching you explain where our cuts of meat come from!! I definitely need to order some of your seasonings for my own cooking.
Itâs amazing to watch your craft! Iâm in awe
My favorite channel hands down!! Thanks for all of your videos and tips guys! If I lived near by I would definitely apply to you shop!
Looks like Bone-in Pot Roast is on the menu tonight!!
I absolutely love when yâall cut it Cook it and serve it Up
Thank you so much for taking the time to show and teach about different roast đ
This was awesome. I work in surgery. Love the way you know your anatomy. another fantastic video.
Love watching you guys! This was a great video!
Totally love the channel and learning from you both.
We love your comparison videos. Thank you guys so much!
So glad you like our comparison video, Chad! What should we compare next? đ€
Watching you fellas cook is almost as much fun as watching you break down the animals! It's helped me out a lot and saved me a lot of money by buying larger cuts, thank you! đđđ
Awesome video, now I know what roasts I want to get and for what purpose. No one has taken the time to do this level of explanation, at least not that I have seen. Keep doing You!! You guys are making us all smarter about the food we eat. Great video!!
Absolutely love your channel!!!! Thanks for all the tips on smoking and BBQ'S!!!!
I can watch yâall cut meat up all day long. Now Iâm hungry! Great video!
Northeast US, you never seen arm roasts. Pot roast is either a chuck or a boneless bottom round, either the rump or the lower bottom. Supermarket meat cutters get large vacuum sealed sections; not whole quarters. Definitely going to remember the bone makes a big difference when slow cooking pot roast.
Wonderful video guys! Thank you so much for doing this one. I LOVE roasted beef. I have to say that a bone in chuck is my personal favorite and I'm just not into eye of round at all. But that is why there is chocolate and vanilla! People have different tastes. No one is right or wrong, simply different.
Great video fellas. My mom was a chuck roast master. I love a chuck roast dinner. This video reminds me of dinners at home with mom. Thanks
Meat cutters in grocery stores that I've talked to don't know what a round bone arm roast is. All they know is what comes in the box and they don't know that very well. Nice video, thanks for sharing!
DESERT FOX, hi you said it correctly, there are GROSS DEFFERENCES, a BUTCHER, can break down an carcass,,BUT MEAT CUTTERS do NOT KNOW, HOW, they ONLY deal with PRIMAL CUTS IN BOXES!, I had that conversation with these BEARDED BUTCHERS years ago, when A&P had RACKS, of BEEF, for sale, I would pick out one, & have the BUTCHER cut it to my liking, then found 2 YIELD 2 in the case,so he asked me WHY I chose these? But he KNEW, but he did Not knew I knew, yield 2 has MORE USEABLE YIELD on it . THAN a 1. , but he WAS a REAL BUTCHER, NOTa meat cutter.
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@@flybyairplane3528 We fortunately have had a real butcher shop open up in my area. Tell tale sign is a corral behind the building.
Ok. My favorite roast is the eye of round but I slice it against the grain, then take that great broth and make gravy to ladle over the top. We really enjoy your videos. Thank you for all your hard work.
Yes. Exactly how I do it. I also use for Baltimore style pit beef. Sliced thin for sandwiches.
Been subscribed for a really good minute...and actually learned a little bit of things from watching your videos. Acquired a good taste in meat from watching the video when you guys showed all the different cuts of beef and pork. đđŻ
My 13 year old daughter loves you guys and I'm glad I eat good when she watches you, for Christmas I have to order your seasoning pack ( order it and a shirt tomorrow) a win win for me.... your spices and her cooking for me love it. Had bless and MERRY Christmas
If youâre making the eye of round as a roast make it the day before and refrigerate it. Then you can slice in half inch slices and warm it gravy made with the cooking liquid.
AWESOME videos guys.thanks for all the great info.
Awesome video guys, loved it!
Thanks for all the great content you guys put out!
another crazy good video guys, I'm full watching the roasts yuuum
I have never been so impressed by knife skills till now
Thanks for appreciating our knife skills, Lucas!
I've learned so much from watching you guys. Thank you and please keep the videos coming. Best wishes to you and your family's. Stay safe in the field.
You guys rock! These skills will live on thanks to the work you do.
I absolutely love this. You guyâs have taught me so much. Thank you!
You're very welcome, Vickie!
Thanks for explaining that you weren't doing the shoulder quite the regular way...had me confused for a minute. Good videos, and am so glad to see more information out there connecting people back to their food.
Man these guys need way more views!!! Best butchers hands down on CZcams!!! Keep it going guys!!!! Love to see more smoking meats and comparing videos!! Love em!!
Thanks, William! We'll get there!
You guys are so professional! Thanks so much for your content
Love your channel glad you are nearing the 1 million mark it is well deserved!
Another great video! Thanks guys!
Always learning from you guys!!! Thank you for teaching us!
Awesome video!! Seth you make butchering look so easy I really enjoy watching. Looking forward to the Elk hunting video.
I just found you guys! Love this recipe! I love using the crock pot! Thank you for the educating me on the different cuts of meat!
Welcome!!
Hello from the North Woods of Wisconsin Thank you for sharing your knowledge with us!!!
Man, you can tell these guys love what they do
Love your videos great way you guys explain different meatsđ
Great information for everyone to keep in mind when buying there roasts I enjoyed the cut comparisons and the cook comparisons looking at them all from the video Iâd agree with you on the 1234 of tender and dryer ! Thank you for the lessons guys keep on cutting!
this is a great show.learn alot evertime i watch
Great job of making me hungry. You guys are the best!
Simply great, good job guys !!!
Had 2 deer tenderloins cooked in the crockpot all day today with taters,carrots,onions and couole stalks of celery!! Was great with good ol cornbread!!!
Sounds delicious brother.
Great info guys, love your channel, you always bring it!
Thanks so much, John!
Please for the love of God keep making videos, you guys are the best!
I can't believe we haven't subscribed until now! We watch you on our TV You Tube most the time. After hearing about your huge, amazing give away, my BFF said hey we're subscribed, YES?? I THOUGHT WE WERE! But just checked in and wow was I surprised! BUT WE SURE ARE NOW!!! LOVE YOUR CHANNEL! đ
Was literally wondering on how I was gonna cook a roast that my friend got for me and then you guys make this video đ€Łđ€Ł canât wait to watch!
Great video, I really like the side by side comparison with all things being the same, ie., water and spices. I enjoy all your videos very educational. Keep up the good work!
Just a little follow-up âŠâŠ.I asked at a highly regarded local grocery chain store for a bone in arm roast, the butcher replied that he hadnât seen a bone in arm roast in over 10 years. The boneless ones work fine for me and this is now my go to roast for a slow cooker.
You guys rock. You're all about family and friends. That's so wonderful. Stay the course!
Always!
Thank you for this explanation. It explains my hit or miss on juicy vs dry roasts over the years. Now I can verbalize what I want for which type of dinner I'm wanting to make.
Already subscribed!!
I have learned alot! TY!
Super informative video. Thank you so much!!!
Awesome! Love your channel. I think I have watched every episode.
Great info on all the different cuts of meat.
We ate a lot of round steaks in red eye gravy growing up in Louisiana. Once or twice a week. The steak was very large and round, cut thin, about a half inch thick. It had a little round bone that sat a little off-center.
It was awesome. Chewy, but one of the purest meat flavors one can imagine. The steak was thin, and the whole thing was cut 100% against the grain.
When you set the steak in a pan on a low flame, it made the best reddish brown drippings. Once it stopped oozing blood onto the sizzling pan, remove the steak to a plate, add your chopped onions, celery, bell pepper, and a little bit of carrots. The sweat from the vegetables would loosen the drippings. Add a cup and a half of water, put the steak back in, put a lid on it, and start the rice. OMG!
Awesome video guys love it cheers
I butchered up a whitetail doe a few weeks ago. I really enjoy meat cutting and would totally do it for a profession. Love watching you guys and stopping at the store for quality food and service!!
Sounds great!
You guys are great enjoy every video I am a old home Butcher love to watch you boys at work
I love watching your utubes. I have learned so much. You guys sure know what you are doing.
Today I have made my 3rd roast using this method. I will not cook it any other way. Love that you guys share you cooking passion with us!
Great video. Thx guys
Awesome information, thank you!
Was already subscribed but love me some pot roast. Thanks for the vid.
always informative. thanks
As a chef, it's nice to see real meat cutting again, used to have to do it daily but now it seems we can't do it anymore because no one wants to learn and it's more cost effective and "safe" to order already done> I appreciate seeing someone that still does it the old way
Thanks for the great info guys! I will be using it very soon!!
Our pleasure!
As always I love your vids, Their educational and fun at the same time. Eye of round is always our pulled beef BBQ, some bbq sauce, pickles and onions, or even some hot slaw!!! Our roast we use bone in roast, carrots, onions, celery, potatoes and turnips with a little wine.! I am in a roast mood now. Need to get some of your rub to try, your website is being finicky, tried twice it wont go thru, I will try from work. Thanks heaps and keep the great vids coming!!!!!!!!!
Love the content! keep it going!
My 6 pack of seasonings arrived today, I got a tri tip and some ribs for the weekend. Cant wait.
I still enjoy the eye of round as pot roast when its served with mashed and the juice. Its the one that still holds together so you can slice it, if that matters. It tends to go on sale more often than the other cuts also, so I buy it at a much lower cost and freeze them. Wish I could eat the bone in arm once a week though.
Another awesome video. I love deer pot roast as well
Best channel I subscribe to! Every video is informative and entertaining.
Great video guys
Dropping by to see you guys on the way home to GA for Thanksgiving. Love yall's channel!
I cooked a chuck roast in the crock pot 2 days ago so I'm with you. Of course it was awesome over garlic mashed potatoes. Thanks guys!
Great video guys thanks.