How to Cook Perfect Housekeeper’s Cut Roast Beef

Housekeeper’s cut roast beef comes from the forequarter of the cow and is an affordable, flavorful cut ideal for pot roasting. While it can be tough, slow cooking transforms it into incredibly tender, fall-apart meat. Follow this guide to learn all about this cut and how to cook delicious housekeeper’s cut roast beef at home.

What is Housekeeper’s Cut Roast Beef?

This cut comes from the forequarter of the cow, usually the shoulder area. It contains a variety of muscles like the chuck, blade, and brisket. Housekeeper’s cut may also be labeled as a cross-rib roast, shoulder roast, or chuck eye roast.

It’s an economical cut that contains a good amount of connective tissue. This makes it tougher than premium cuts like ribeye or tenderloin. However the connective tissue is what gives this meat outstanding flavor when slowly cooked. It breaks down into gelatin keeping the meat incredibly moist and tender.

Benefits of Cooking Housekeeper’s Cut Roast Beef

There are many advantages to choosing this budget-friendly cut

• Great value – Much less expensive than loin or rib cuts but offers delicious flavor
• Easy to cook – Just requires a long, slow cooking time to become tender
• Versatile – Can be roasted, braised, or slow cooked for a variety of meals
• Fiber and nutrients – Provides iron, zinc, B vitamins, and collagen-building amino acids
• Big batch cooking – Large cuts are perfect for feeding a crowd

Choosing the Best Roast

Look for a well-marbled roast that is evenly shaped for the most tender and flavorful results. Avoid those with lots of fat deposits or an irregular shape. Calculate cooking time based on 1 hour per pound at 300°F for excellent doneness.

For pot roasting, choose a cut that is 3-5 pounds. Go for a 5-7 pound roast if oven roasting the meat. Pick roasts without large sections of fat, gristle, or thick connective tissue which won’t break down.

Preparing the Meat

• Thoroughly rinse roast under cold water and pat dry with paper towels.
• Trim off any excess hard fat. Leave a thin layer for flavor and moisture.
• Season all over with salt, pepper, garlic powder, onion powder, etc.
  -Rub with oil or pat on flour to help create a nice crust while cooking.
• Place meat in a roasting pan and let sit at room temperature 30 minutes before cooking.

How to Cook Housekeeper’s Cut Roast Beef to Perfection

This flavorful cut can be prepared using either dry heat roasting or moist heat braising/pot roasting methods.

Oven Roasting Method

The dry heat of oven roasting results in a flavorful crust and tender, juicy inside.

• Preheat oven to 300°F. Place roast fat-side up in a roasting pan.
• Cook uncovered, basting occasionally, until internal temperature reaches 145°F for medium-rare.
• Smaller roasts take about 1 hour per pound. Larger cuts may need up to 1.5 hours per pound.
• Remove roast, tent with foil and let rest 15-30 minutes before slicing.

Slow Cooker/Pot Roast Method

Long, moist cooking results in incredibly tender meat that falls right off the bone.

• Sear roast on all sides in a skillet to caramelize the outside.
• Place in a slow cooker or Dutch oven along with sliced onions, carrots, potatoes, broth and seasonings.
• Cook covered on low heat around 8 hours for a 3-5 pound roast.
• When fork tender, remove meat and vegetables. Let rest, then slice roast across the grain.

Helpful Tips

• Add bay leaves, garlic, red wine, bouillon cubes or onion soup mix to the cooking liquid for extra flavor.

• Cook vegetables the last 30-60 minutes to prevent overcooking. Quick-cooking vegetables like peas can be added at the very end.

• Thicken cooking juices after removing roast to make gravy. Whisk in a flour paste or cornstarch slurry to desired thickness.

• Slice roast as thin as possible across the grain for the most tender results.

• Use leftovers for beef sandwiches, tacos, empanadas, rice bowls and more!

Safely Storing Leftover Roast Beef

• Allow roast to cool completely before storing. Divide into smaller portions.

• Refrigerate leftovers within 2 hours of cooking in airtight containers. Use within 3-4 days.

• For longer storage, wrap tightly in freezer bags or plastic wrap. Freeze for 2-3 months.

• Thaw refrigerated or frozen leftovers in the fridge before reheating gently on the stove or in the microwave.

Satisfying Housekeeper’s Cut Roast Beef

With its deep beefy flavor and tender texture, housekeeper’s cut roast beef is one of the most crave-worthy cuts ideal for Sunday suppers and cold weather meals. Follow this foolproof method to transform this economical cut into a mouthwatering family favorite. Enjoy creative leftover recipes all week long after preparing the perfect pot roast.