![]() ![]() Pot roast is interesting because we’re cooking beef to a point where collagen (a protein) melts or dissolves, transforming to gelatin. Does Pot Roast Get More Tender the Longer It Cooks? That said, the eye of round wasn’t that far off. The small amount of extra fat goes a long way in terms of flavor and tenderness. I tested both roasts and found the bottom round worked the best. Update: I used another great option in chuck tender roast for my Traeger smoked pot roast with 24g of protein and 6g of fat. Nutrition data pulled from the USDA Food Database.
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