English roast?

Discussion in 'Beef' started by twistertail, Jun 28, 2007.

  1. twistertail

    twistertail Smoking Fanatic

    What is an english roast? Local market has them on sale for $2.28/lb so thought I would get one for the smoker but not sure what cut of meat it is. I want to do something small before I try doing a whole brisket. Will any small roast work or are there ones I should stay away from?
     
  2. triple b

    triple b Smoking Fanatic OTBS Member

    Hi twister,
    I had never heard of that before either.But it sounded like a pot roast to me.
    So,I did a quick search and I was right.
    They say it's a cross rib roast.
    Here's a pic and a description for you.

    [​IMG]
    cross rib roast = cross rib pot roast = Boston cut = English cut roast = English roast = thick rib roast = bread and butter cut = beef chuck cross rib pot roast Notes: If boneless, this is sometimes called an English roll. This makes a fine pot roast, but it's too tough to roast with dry heat. Substitutes: arm roast OR blade pot roast OR 7-bone roast

    Hope this helps.
     
  3. twistertail

    twistertail Smoking Fanatic

    OK so may not be good for the smoker. What is a small cut of meat that would be good?
     
  4. triple b

    triple b Smoking Fanatic OTBS Member

    It may still work.
    Maybe if you butterfly it so it's not so thick through.
    And do it just like you would a brisket.
    Worth a try I think.
    I did an round roast without butterflying and it a little to lean but edible.(tasty)
     
  5. smokincowboy

    smokincowboy Smoking Fanatic OTBS Member

    Hey twister where ya getting them I may have to pick one up for when I get back from vacation
     
  6. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    I've had success with chuck roasts. I like to foil them at around 150 degrees and take it on up to 200 degrees internal for pulling. [​IMG]
     
  7. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i would smoke that thing for about 2 hrs @ 200 then cut it down,add water & slow simmer for about 4-5 hrs. & make carne guisada out of it...mmm mmm good or even steak ranchero.
     
  8. navionjim

    navionjim Smoking Fanatic OTBS Member

    There is no such thing as a piece of meat that's not good for the smoker!
     
  9. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Jim, that would be a great slogan to put on a tee shirt or an apron.
     
  10. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    soooo true. i don't know that cut but i would love to smokea steamship round roast w/ a cranberry/mango chutney glaze.
     

Share This Page