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Central ND | Growing up, I was pretty burned out on beef roast to the point of hating it. Sunday dinners after church was usually a roast in the oven with carrots and potatos that was put in half-frozen at 350° about 9 am. Any of you that cook know what I mean. We also had round steak quite a bit, and I didn't mind that too much, but it always seemed dry. For the last 30 years I've detested roast or round steak, even when my bride would do a pot roast in the crock pot, and we never even considered round steak.
Long story short, we got a whole beef minus a little for some relatives last spring. Ground everything except rib, sirloin, porterhouse steaks, top sirloin and chuck roast, and brisket. We use a bunch of hamburger, so we were fine with 200 pounds of burger. Now for the good part.
I have been making the roasts, starting by leaving them in the sink overnight to thaw, browning them in the pan before dropping in the crock pot, and when they're done cooking, removing the broth and making gravy. This has totally changed my perspective on roasts. This fall, we got another half, and this time saved all the roasts, and all the round and flank steak. Last Sunday, I floured the round steak, browned it in the pan, and made it in the crock pot just like the roast. I do believe going forward I'm going to try and trade hamburger with buddies for round steak. Have my tastes just changed, or is preparation more than I ever imagined?
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Round/cube/flank steak VS. roast
