What's the difference between a Pot Roast, Oven Roast or Premium Oven Roast? I am so confused - isn't a roast a roast?
Lucky for us, roasts come with different characteristics so we have a variety of choices for different eating and cooking experiences. It's not just the 'same old, same old' every time you roast.
Beef Pot Roasts make comforting home-cooked roast beef meals with fork-tender well done beef. Pot Roasts are less tender but very flavourful. They are best cooked by 'moist heat' referred to as simmering or braising. You need a large heavy pot with a lid and a substantial amount of liquid in the pot. (See Cooking Lessons for step-by-step guidelines on how to cook Pot Roasts best.)
Pot Roasts include: Blade, Cross Rib, Top Blade, Bottom Blade, Brisket and Shoulder.
Oven Roasts provide a more restaurant-style roast beef experience - deliciously brown on the outside with a doneness that can be enjoyed from medium-rare to well done - however you like it! They are best cooked by 'dry heat', starting off with a brief oven-sear, followed by low-temperature roasting. You need a shallow roasting pan with a rack. No cover or liquid required. (See Cooking Lessons for step-by-step guidelines on how to cook Oven Roasts best.)
Oven Roasts come in 2 categories: economical Oven Roasts which are less tender cuts, or always tender Premium Oven Roasts (* = Tenderness rating):
***** Rib, Tenderloin, Rib Eye, Strip Loin, Prime Rib, Top Sirloin (Premium Oven Roasts)
*** Sirloin Tip, Tri-tip, Rump (Oven Roasts)
** Outside Round, Inside Round, Eye of Round (Oven Roasts)