THE VIRGINIAN-PILOT 
              Copyright (c) 1997, Landmark Communications, Inc.

DATE: Sunday, February 16, 1997             TAG: 9702130068
SECTION: FLAVOR                  PAGE: F7   EDITION: FINAL 
SOURCE: -Staff and wire report

                                            LENGTH:   41 lines

COST, CUTS, AND TIPS ON COOKING POT ROAST

BECAUSE droughts have made it expensive to feed cattle, there's been a lot of beef on the market this year. And that means low prices, for a while at least.

Nationally in December, the American Meat Institute says boneless chuck roast was averaging $2.47 a pound; boneless bottom round was averaging $2.95 a pound. Brisket prices weren't available.

The three best beef cuts for pot roast, in order, are chuck roast, brisket and bottom round. Chuck and brisket are higher in fat; round holds its shape when slow-cooked.

If you want to make your pot roast with pork, use a lean pork loin or a less expensive cut like boneless Boston Butt. For lamb, purchase a butterflied leg or boneless shoulder roast.

Allow 1/2 pound of meat per person. Trim meat of as much fat as possible. If desired, you can tie the roast in several places with butcher twine to ensure even cooking and hold in the moisture.

For more flavor add aromatic vegetables such as onion, garlic, celery and carrots; spices and herbs or dried fruit. If you are in a hurry, use prepared dried soup mixes for seasonings, alone or in combination with canned soups.

Consider the flavor of the meat when choosing the liquid for braising. Red wine-based braises work well with beef or lamb. For pork or chicken choose a mild white wine or chicken stock.

Pot roast recipes usually tell you to pat the meat dry with paper towels before searing it because meat that is too moist won't brown.

To keep flavors concentrated, use a pot with a tight-fitting lid. For larger cuts of meat cover a roasting pan tightly with aluminum foil. The best pan will snugly hold the meat, vegetables and braising liquid.

To freeze leftover pot roast, package it with its cooking liquid. But leave out the potatoes if you used them. Freezing and reheating affects their taste. MEMO: [For a related story, see page F1 of THE VIRGINIAN-PILOT for this

date.]