Alberta Inside Round Roast

Inside Round Roast Inside Round Roast is a great roast that is best cooked "Low and Slow" in the crock pot. Pot Roast left-overs are great to use in soups or stews or as beef-on-a-bun to gain a few extra meals from the same roast. When it comes to cooking technique, think of the Inside and Outside Round as a brisket. Cook in high humidity and for an extended period of time. The longer it cooks, the more tender it gets! Cooking Instructions: Thaw overnight in the fridge or by placing roast in vacuum bag into a sink of cool water for a few hours until roast feels soft. Brown all sides in a frying pan first, followed by adding your favorite spices and rubs. Recommended cooking time is approximately 6-8 hours in your slow-cooker, keeping it at least half submerged in broth. Roast is done when it can easily be pulled apart with a fork. If fork is inserted and roast does not pull apart easily, continue to cook for an hour at a time and check again. Tip: Use broth and roast drippings to make your gravy after roast has been removed. The flavours of the seasonings, broth and roast drippings will make a beautiful and flavourful gravy! Weight and size may vary as roasts are hand-cut.

Cut and packed by Kolb's Fine Meats and Sausages, Olds, AB.