Help with a roast!

T

therese

Well-known member
Had a recipe for Classic Roast Beef from Cook's Country which called for a 4 lb top sirloin roast. Grocery store didn't have it so I went home with two 2 lb chuck roasts. Per instructions, seared them and put them in the oven on a rack on a rimmed baking sheet. I set my meat thermometer for 145 and it's only been 30 minutes but the timer has beeped already?! Recipe said 1.5-2 hours, although that was for a four pound of a different cut. But it can't possibly be done, right? What should I do?

TIA!

Therese

 
Therese, you can't roast chuck like sirloin-it is a tough cut that needs

to be braised, pot roast style. I think you should take your two roasts which are probably nicely browned now and put them in a dutch oven or other large pot with a tight fitting lid and add a cup or two of broth or water or wine and perhaps some onions and carrots, and braise on top of the stove or in the oven for at least another hour or two until the meat is tender. It should still be lovely, just not pink sliced roast beef like you had in mind.

 
Thanks guys. I covered with foil and left if in longer....

and it was great. Thanks for the feedback. I get so frustrated when I go to the store with a recipe in hand and none of the meat labels match what the recipe says. The butcher steered me toward the chuck roast, but had his own method of cooking in mind. Anyway, it turned out great so all's well that ends well.

 
Don't you just hate that when you can't find the cut of meat the recipe calls for?!

I had quite a go-round with the grocery store butcher and the Costco butcher. I was trying to find "skirt steak" and they didn't know what it was - apparently it's more of an east coast term? Costco now calls it 'carne asada beef'. Go figure.

 
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