What do you think of when you hear the words 'roast beef'?
, I can't afford to ball out like that on a regular basis, especially in the winter months, when holiday travel and gift-buying wreak havoc on the old bank account. Also, if I'm spending top dollar on meat, I'm generally not looking for a sandwich filler. With that in mind, I set out to find an affordable roast that could do it all.I started by hitting up a number of butcher shops around town, looking to procure a few different cuts of beef to use in a side-by-side roast-off.
I wanted a couple of other cuts besides these for testing, and settled on two that come from the primal adjacent to the round, the sirloin. One was a sizable top sirloin roast, from the top part of the primal. Much like eye of round, top sirloin is a very lean cut of beef with minimal marbling, which means it's prone to overcooking.
He pulled out a football-sized hunk of suet, the dense fat found around the kidneys of cattle , and began slicing it on a deli slicer into one-eighth-inch-thick pieces, which he then shingled out on a piece of parchment paper.
If you can find a tri-tip roast with a fat cap on it, buy it, and make sure nobody tries to trim it off. Tri-tip is on the lean end of the beef-cut spectrum, but it boasts much better marbling than either top sirloin or eye of round, while still having very little connective tissue or collagen. I was hopeful it could serve as a perfect middle ground for texture and flavor between the other three roasts I had purchased for testing.
As expected, the tri-tip had the shortest cooking time, clocking in at one and a half hours. The eye of round and top sirloin both took two hours, and the whole chuck roast ended up taking two hours and 45 minutes.I seared the roasts, then sliced them up for tasting, reserving half of each roast so that I could try slicing it thin for cold roast beef sandwiches the next day.
. As you can see, I ended up with shredded meat scraps instead of the clean slices that I was able to get with a knife .
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