Housekeepers Cut

 

Perfect Pot Roast

Taken from the shoulder, this cut of meat is suitable as a pot roast. The joint is prepared from the finest quality beef, trimmed and tied; it has great texture and taste when cooked slowly. My favourite way is to seal it first, add half a bottle of red wine, lots of root vegetables. Heat on the stove for about a half an hour before placing in the oven at about 160. Climb your nearest mountain, come home about three hours later and eat for Ireland!