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Home » Meat » Beef » Beef Round » Heel of Round Pot Roast

Heel of Round Pot Roast

The “heel” in the name doesn’t refer to the heel of the cow, but rather to the end of the Round area before the shank (leg) area begins.

It is a pretty tough cut and always needs to be treated as such. It is often used to make ground beef.

Heel of Round’s redeeming factor is its very flavourful meat.

See also main entry for “Beef Round.”

Cooking Tips

Long, slow cooking with moist heat.

Other names

AKA: Denver Pot Roast, Diamond Roast, Heel of Round, Horseshoe Roast, Pike's Peak Roast
French: Rosbif de talon de ronde

This page first published: Feb 16, 2004 · Updated: Jun 11, 2018.

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Tagged With: Beef Roasts, Pot Roasts, Round Roasts

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