Question

1. what cut of beef is this recipe using? (1pt)
2. is the cut tough or tender? (1pt)
3. what cooking method was used in this recipe? how will this cooking method affect the tenderness/toughness of the finished product? be specific. (3pts)

classic sunday pot roast
classic sunday pot roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. this recipe will work for a classic oven braise as well as in a slow cooker or instant pot.
★★★★★
4.6 from 42 votes
course: dinner, main course cuisine: american
keyword: pot roast servings: 8 servings calories: 680kcal
ingredients

• 1 3 to 5 pound beef roast chuck, round, or brisket
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 6 cloves minced garlic
• 1 to 2 cups red wine*
• 2 cups low sodium beef broth
• 1/4 cup worcestershire sauce
• 2 large white onions cut into 2 inch chunks
• 1 pound baby carrots
• 1 pound red potatoes cut into bite - sized chunks
• 1 sprig fresh rosemary

instructions

Explanation:

Question 1

The recipe's ingredients list a "beef roast chuck, round, or brisket" as the beef cut. From common pot roast recipes, chuck roast (or round, brisket) is typical, with chuck being very common for pot roast.

Cuts like chuck, round, or brisket are from areas of the cow that get more exercise (e.g., chuck is from the shoulder). Muscles that work more have more connective tissue, making these cuts tough initially (before proper cooking to break down connective tissue).

The recipe mentions "classic oven braise as well as in a slow cooker or Instant Pot". Braising (or slow - cooking, which is a form of moist - heat, low - and - slow cooking) is used. For tough cuts, braising/slow - cooking uses moist heat over a long time. This heat and time break down the tough connective tissue (collagen) into gelatin, which makes the meat tender. The low temperature and long cooking time allow the connective tissue to melt, transforming the tough meat into a tender product.

Answer:

The recipe uses beef roast cuts like chuck, round, or brisket (most commonly chuck roast for pot roast in such recipes).

Question 2