Heel roast, also known as heel of round, isn't a cut of meat that you often find in the grocery store because it is often reserved after butchering to make beef stock or for use as stew meat. However, if you can find it, you can braise it as a pot roast. Heel of round is a very flavorful roast that is tougher than many of the other beef cuts because of its location: above the heel on the cow.
Preheat the oven to 325 degrees Fahrenheit.
Rub the roast with olive oil and season it with salt and pepper to taste.
Place the roast in the pan and pour the water or stock over it.
Place the cover on the pan and cook the roast for three hours.
Insert a meat thermometer into the center of the roast. The roast should be 130 degrees for medium rare or 140 degrees for medium.
Allow the roast to rest for 10 minutes before you serve it. Serve with a gravy made from the cooking liquid or stock.
Things You'll Need
4 tbsp. olive oil
3 to 4 lb. heel of round roast
Salt and pepper to taste
Roasting pan or Dutch oven
4 cups of water or beef stock
Do not cook heel of round roast more than medium. Like other tough cuts of meat, it will become dry and fibrous if you overcook it.