![]() ![]() More on this below in the pressure cooking section. The fat content obviously helps, but this style of cooking is perfect for lean cuts like eye of round or bottom round roasts. This turns an otherwise tough piece of meat into a fall-apart-tender roast. 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. Bottom Round Roast: 140 calories, 22g of protein, and 5g of fatĬompare these to chuck roast, which has 175 calories, 19g of protein, and 11g of fat in the same 100g (raw) portion.Eye of Round Roast: 115 calories, 23g of protein, and 2g of fat.And when it comes to lean roast meat, two options stand out. The choice of meat for pot roast is typically chuck roast, but we’re looking for a leaner cut of beef to make a healthy pot roast. And each serving is packed with 35 grams of protein with only 12 grams of carbs, 9 grams of fat, and 270 calories. It turns lean cuts of beef into a melt in your mouth roast with super flavorful vegetables. Whether you’re brand new to cooking in the Ninja Foodi or a seasoned veteran, this healthy pressure cooker pot roast is the perfect recipe for next week’s menu. ![]() How to Make Ground Chicken (With or Without A Meat Grinder).9 Low Carb Potato Substitutes + 50 Ways to Use Them.Trader Joe’s Recipe Guide & Shopping List.Garlic Parmesan Air Fryer Roasted Radishes.Honey Sriracha Ground Chicken and Broccoli. ![]()
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