Roasts during the summer?! Yes, Ma'am!
Updated: Apr 29
Roasts are commonly thought of as a winter comfort meal, but why not enjoy this delicious source of protein all year round? There are so many things you can do with a roast that can be enjoyed during the warmer months all while getting the most bang for your buck!
First: Know what a roast is!
- A roast is usually 2-3 pounds of meat that comes from the part of an animal that gets used a lot - like the rump or shoulder! This makes that muscle somewhat tough which means you have to cook it at a low temperature for a longer amount of time. (You should also have some sort of liquid to help the roast from drying out while cooking)
Second: Know the different kinds of roasts!
- Here at Grateful Graze, we have several different roasts available. We have Chuck, Arm, Round, Rump, Eye of Round, and Sirloin Tip.
The first four roasts (chuck, arm, round and rump) can all come as bone-in or boneless. I prefer bone-in because the bone offers a lot of flavor and health benefits.
The chuck and arm come from the front of the animal and contain more fat. With this being said, they are a little more forgiving if you tend to leave it in the slow cooker a little too long. These roasts are very juicy and literally fall off the bone (if you have a bone-in roast of course).
The round, rump, eye of round and sirloin tip are leaner roasts which means you have to be more aware of the cooking times and temperatures. These kinds of roasts are more commonly done in the oven with less to very little added liquid.
Now that you're feeling a little more confident with the different cuts of roasts, here are some recipes to get you started.
Chuck Roast Tacos
1 white onion, quartered
3 garlic cloves, chopped
1 bottle of beer (I use Corona)
2 chipotle peppers in adobo
1 tbsp adobo sauce, or more to taste
2 plum tomatoes, quartered
1 4-oz can diced green hatch chiles
1 tbsp chili powder
1 tsp ground cumin
½ tsp ground coriander
1 tsp salt
2 bay leaves
Corn tortillas, for serving
Toppings such as tomatoes, cilantro, queso fresco, avocados, limes
Add chipotle peppers, adobo sauce, tomatoes, onion, and garlic, hatch chiles, chili powder, cumin, coriander, and salt to a food processor and puree until smooth.
Place the mixture in a slow cooker. Add bay leaves, beef, and beer. Cover and cook until the meat is tender, about 4-5 hours on high heat or 7-8 hours on low heat.
Discard the bay leaves. Remove beef and shred the meat with forks. Season with salt and pepper to taste.Return shredded meat to the sauce. Serve with tortillas and your choice of toppings.
Left Over Pot Roast Sandwiches
Left over roast (about 4 cups) I would use something that had mild flavor - not the taco one.
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1/4 finely chopped dill pickle
1/2 cup mayo, the real stuff
1/2 cup sour cream
1/4 cup miracle whip
Salt and pepper to taste
Add the cubed roast, celery, onion, and dill pickle to a mid-sized mixing bowl. Give it a toss. In a separate bowl, add the mayo, sour cream, and miracle whip and whisk together. Add the mayo mixture to the roast and veggie mix. Stir together until the roast and veggies are evenly coated with the dressing. Salt and pepper to taste. Serve as a sandwich on bread or toast, or get really crazy and serve with crackers as a dip.
Eye of Round Roast
Herbs of your choice (I enjoy dried rosemary, thyme, oregano, ground mustard, salt and pepper)
1 tablespoon dried oregano leaves
1 tablespoon dried rosemary, crushed
1 tablespoon dried thyme
2 teaspoons coarse kosher salt
1 teaspoon dry mustard
1 teaspoon coarsely ground black pepper
Remove roast from refrigerator about 30-45 minutes before preparing.
Preheat your oven to 450 degrees.
In a small bowl, combine all ingredients.
Remove roast from packaging and pat dry with a paper towel.
Sprinkle the roast with the seasonings and press.
Place onto a baking rack and then onto a baking sheet.
Roast for 15 minutes, then reduce oven to 325°F and continue roasting approximately 1 1/4 hours for medium rare (125-130°F).
Remove from oven, tent loosely with foil, and rest 10 minutes before slicing.
Cold Roast Salad
1/3 pound very thinly sliced leftover roast beef (I used eye of round roast)
4 cups arugula
1 cup brussels sprouts sliced thin
1/2 cup frozen peas thawed
1/4 cup red onion sliced thin
1 cup cherry tomatoes or grape tomatoes, halved
1/3 cup kalamata olives, pitted and halved
1 cup diced fresh mozzarella
2 tablespoons parmesan
3-4 fresh basil leaves, chiffonade
For the dressing:
1 large clove garlic, minced
1 teaspoon dijon mustard
1/2 teaspoon lemon zest
1 1/2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons sun dried tomatoes in oil finely minced
1 tablespoon oil from sun dried tomatoes
pinch kosher salt & black pepper
In a small bowl, combine the garlic, dijon mustard, lemon zest, lemon juice, olive oil, sun dried tomatoes, sun-dried tomato oil, salt and pepper. Whisk and set aside.
In a shallow wide bowl toss the arugula and shaved brussel sprouts. Top with peas, red onions, tomatoes, olives and mozzarella. Mound the thinly sliced roast beef on the salad and sprinkle with shaved parmesan and basil. Drizzle with dressing and toss to serve.