A boneless picnic roast is a large cut of beef taken from the front shoulder of the cow. It is called a “picnic” roast because it was traditionally used for outdoor picnics, as its larger size makes it good for feeding a crowd. The “boneless” part of the name indicates that the butcher has removed the shoulder blade bone that runs through this cut of meat, making it easier to carve and serve.
Where Does the Picnic Roast Come From on the Cow?
The picnic roast comes from the front leg of the cow, specifically the shoulder area. It contains parts of two different muscles:
- The chuck eye muscle: This is part of the chuck primal cut, which comes from the shoulder and neck area. The chuck eye is a tender, well-marbled muscle that provides great flavor.
- The shoulder clod or triceps brachii muscle: This larger, tougher muscle helps support the shoulder joint of the cow. It provides the bulk of the picnic roast.
Together, these two muscles form a large, rectangular-shaped roast that can feed about 6-8 people. It’s an economical cut that provides both great flavor from the chuck eye and plenty of meat from the shoulder clod.
Typical Characteristics of a Picnic Roast
Here are some of the typical features of a boneless picnic roast:
- Weight: 4-6 pounds
- Shape: Rectangular and flat
- Fat content: Moderate fat marbling throughout
- Muscle fibers: Coarse grain with some connective tissue
- Bone: None, though it may contain some cross-sections of bone
The abundant marbling provides flavor and moisture, while the connective tissue helps keep the roast tender and juicy when cooked low and slow. The coarser muscle fibers also benefit from slow roasting.
How a Butcher Prepares a Picnic Roast
When breaking down a side of beef, here is the process a butcher follows to prepare a boneless picnic roast:
- Separate the front shoulder from the cow.
- Remove the shoulder blade bone by cutting along the natural seam.
- Trim away connective tissue and excess fat.
- Square off the edges to give it a uniform shape.
- Tie it with butcher’s twine to keep everything together.
- Weigh and package it for sale.
The butcher may choose to leave a thin layer of fat around the roast or trim it down further based on customer preferences. This hand-crafted approach helps create a evenly-shaped roast that looks attractive when cooked.
How Much Meat Does a Picnic Roast Yield?
The amount of cooked, edible meat yielded from a picnic roast depends on a few factors:
- Starting weight: A 4-pound roast will yield less meat than a 6-pound version.
- Cooking method: Roasting results in more moisture loss versus braising or slow cooking.
- Doneness level: Rare or medium meat retains more moisture than well-done.
- Carving loss: Less careful carving can leave more meat on the bone.
On average, you can expect a 5-pound boneless picnic roast to yield around 3 pounds of cooked meat. Here is a table showing approximate yields:
| Starting Weight | Cooked Meat Yield |
|---|---|
| 4 pounds | 2.5 – 3 pounds |
| 5 pounds | 3 – 3.5 pounds |
| 6 pounds | 3.5 – 4 pounds |
These yields reflect roasting to medium doneness. Using a moist cooking method could increase yields slightly. But in general, plan on about a 40-50% yield of cooked meat from a boneless picnic roast.
How to Cook a Boneless Picnic Roast
These large cuts of meat are extremely versatile. Here are some recommended methods for cooking a boneless picnic roast:
Roasting
Roasting uses dry heat to slowly cook the meat in the oven. It browns the exterior while keeping the interior moist and tender. To roast a picnic roast:
- Preheat oven to 300°F.
- Season the roast liberally with salt and pepper.
- Place on a rack in a roasting pan, fat-side up.
- Roast for approximately 15-20 minutes per pound, until it reaches the desired doneness when tested.
- Let rest 15 minutes before slicing against the grain.
Braising
Braising uses a small amount of liquid to gently cook the meat. It helps break down the collagen into gelatin for tenderness. To braise the roast:
- Season the roast all over.
- Brown the meat on all sides in a skillet with oil.
- Transfer to a Dutch oven and add just enough stock or wine to come halfway up the side of the roast.
- Bring to a simmer, cover, and cook at 300°F for 3-4 hours until fork tender.
- Let rest in the braising liquid before slicing.
Slow Cooker
Using a slow cooker is an easy hands-off way to cook a picnic roast. Simply:
- Place the seasoned roast into the slow cooker.
- Add chopped vegetables like potatoes, carrots, onions.
- Pour over enough broth to come about 1/3 of the way up the side of the roast.
- Cook on low heat for 7-8 hours.
- Shred or slice the extremely tender meat.
What Types of Recipes Use Picnic Roasts?
The mild beefy flavor and super tender texture of cooked picnic roasts make them extremely versatile for all types of recipes:
- Sandwiches: Shredded picnic roast makes amazing French dip or pot roast sandwiches.
- Tacos: Chopped or shredded picnic roast is great taco or burrito filling.
- Salads: Cooked, sliced roast beef makes delicious salads when served atop greens.
- Pasta dishes: Chopped picnic roast can be simmered into rich Bolognese or beef stroganoff.
- Soups: The meat and broth from a cooked roast make a hearty soup base.
You can also serve it as a classic Sunday supper with mashed potatoes and gravy. The key is to cook it low and slow to maximize tenderness and flavor.
What are Some Substitutions for Picnic Roast?
If you can’t find a picnic roast, some good alternatives include:
- Chuck roast – Another flavorful shoulder cut that braises well.
- Bottom round roast – Leaner but still tender when braised.
- Brisket – Similar texture but needs fat cap to keep moist.
- Blade roast – From the chuck primal but contains bone.
While their shape may differ, these roasts work well in picnic roast recipes if cooked properly. Look for boneless options unless the recipe calls for bone-in.
Key Benefits of Cooking with a Picnic Roast
Some of the benefits this specific cut offers include:
- Great value – More affordable than loin or rib cuts.
- Tender and flavorful – When cooked correctly.
- Versatile – Works in a variety of dishes and cooking methods.
- Easy to carve – With the bone removed.
- Good for groups – Provides ample servings.
Its versatility, tenderness, and cost effectiveness make the boneless picnic roast a great choice for weeknight dinners, holiday meals, and cooking for a crowd.
Conclusion
A boneless picnic roast provides a tender, flavorful cut of meat perfect for feeding large groups. Taking the shoulder of the cow, the butcher removes the bone and leaves two juicy muscles held together. When cooked low and slow through roasting, braising, or the slow cooker, this roast gets meltingly tender while staying moist. Sliced or shredded picnic roast can go in sandwiches, tacos, pasta dishes, and more. An economical and versatile cut, the boneless picnic roast is prized for its delicious flavor that only gets better with slow cooking.