We bought a half cow last January and are in the home stretch of finishing it all off! I have a 4 lb Pikes Peak/ heel of round roast that I’m not sure what to do with. My go-to move for roasts is barbacoa, but this is a very lean cut and I worry it’ll be dry. I was thinking of adding some beef shanks to the mix to add some nice fatty collagens, since I was planning to use those for birria anyway. Thoughts?
My other idea was to sous vide the whole thing rare and thinly slice for roast beef, but we’re not really sandwich people.
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