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According to Hammer's Farm: "Also called heel of round roast is cut from low in the round, just above the hock. It contains many small muscles and lots of connective tissue. This is the least tender of the round roasts, but it cooks up into an flavorful pot roast using the braising method. This is done by heating oil in a heavy pan on the stove top and browning the meat on all sides. Lower the heat and add cooking liquid and seasonings; cover and bring to a low simmer for two to four hours until the meat is fork tender which will depend on the size of the roast."

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9y ago

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