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Round: This rear section of the steer
is so named because it contains the round bone, or femur. Although the muscles
in the round are as hardworking as those in the chuck, meat from the round is
more tender because the muscles all run in one direction.
The round offers three of the leanest cuts of beef available: eye of round, top
round, and round tip.
The Select grade of these cuts has 4 to 5 grams of fat and less than 200
calories per 3 1/2-ounce serving, cooked and trimmed.
As roasts, these cuts can be roasted or braised; as steaks, they can be broiled
or pan-broiled. Other cuts from this section include: boneless rump roast and
bottom round roast, which should be roasted or braised, and round steak, which
should be braised. |
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Crock Pot Belgian Roast
3 - 4 lb. boneless rump roast
1 1/2 T. oil
2 T. butter
1/2 t. thyme
1/2 t. salt
4 C. peeled sliced onion
4 garlic cloves minced
2 T. light brown sugar
2 sprigs of parsley
2 T. white vinegar
1 bay leaf
1 t. pepper
12 oz. beer
Saute the roast in oil and brown on all sides. Add to crockpot. Saute onions
with the butter in the same pan you used for the roast and cook onions until
medium brown. Stir in garlic and cook 1 minute more, add to crockpot. Add the
beer to the skillet with the brown sugar, parsley, vinegar, bay leaf and pepper.
Warm and pour over roast.
Cook on Low for 8 hours. Remove juices to a saucepan and thicken juices with:
3 T. cornstarch
3 T. water
Serve on side with the roast.
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