Carolyn Bell, RDN – Registered Dietitian Nutritionist
Cooking a roast to moist, delicious perfection is more about the cooking method, temperature and amount of time the roast is cooked. LEAN, TOUGH meat cuts (chuck roasts, brisket, rump roast, bottom round) are better for cooking roast because these cuts contain plenty of collagen and connective tissue, which breaks down into gelatin and tenderizes the meat – making it tender, juicy and delicious. The most important step to cooking a perfect roast, is roasting for a long period of time at a low temperature, such as 275-degree oven for 3 hours for a 3-pound roast, or 4 hours for a 4-5-pound roast. Be sure your roast recipe cooks at low temperature for several hours. * Lean cuts of meat have less saturated fat and are lower in calories.
