How to Tie a Pot Roast
The purpose of tying or trussing a pot roast is to keep the meat together until it is fully cooked. Pot roasts are known for their fall apart tenderness, but during cooking, keeping things together ensures the most flavor. Chuck or shoulder roasts are the most common types of pot roast and should be tied. Rib roasts with or without the bone are also favorite pot roast cuts, and should be tied so that the meat stays as snug to the bone as possible in order to extract the flavors found inside the bone. Does this Spark an idea?
Instructions
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Chuck Roast
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1
Cut a piece of string (regularly cooking string, found at any cooking store) to a length of about 6 feet.
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2
Tie one end of the string around the top-end (short circumference) of the roast so that it sits ½ inch from the edge. Secure the tie with knot placed in the center of the line.
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3
Pull the long-end of the string down the roast about 1 inch and pinch it to the roast with your finger to keep it in place. With your other hand, wrap the string around the circumference (should be parallel to the first loop) until it reaches the spot where your finger is holding the string down. Do not lift up your finger.
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4
Tuck the string underneath the one being held down, and pull downward to keep the line taught. There should be two parallel loops about 1 inch apart with a string connecting them down the middle.
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5
Repeat Steps 3 and 4 until the entire length of the roast is covered in 1-inch spaced loops.
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6
Flip the roast over. You should see singular white parallel loops across the entire back. Pull the string (from the last loop made on the frontal side of the rope) and wrap it over, under and down each string loop until you reach the end.
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7
Tie the last bit of sting to the end piece of the first knot, and cut off any excess. The roast will be a tight and securely wrapped parcel.
Rib Roast
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8
Trace, with your finger, the lines on the edge of the rib roast to map visually where the bones are. Using individual pieces of string, tie a loop all the way around the roast letting the strings sit in between each rib. The amount of loops will depend on how large the roast is. Secure each loop with a knot.
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9
Tie a rib roast that has already had the bones removed by attaching (if you kept) the bones back onto the roast. Place the rib bone section on top of the roast and make individual loops around both the roast and the bones spacing each loop by following the spacing of the rib bones.
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10
Tie one long string around the roast and bones lengthwise to secure both pieces in place. The goal is to keep the two pieces from separating during cooking.
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