Tying a Butcher’s Slipknot

Dutch-born butcher Theo Weening taught us this method for tying a roast or any other large cut of meat—like the eye of round for the Pot Roast with Potato Dumplings--using a slipknot. Tying helps keep the meat in a uniform shape so that it will cook evenly; it also makes carving a snap.

1. Place a 2 1⁄2-foot-long piece of butcher's twine under meat. Drape length of twine closest to you over palm of your upturned right hand; grip twine by closing pinky, ring, and middle fingers, leaving forefinger and thumb extended to form the shape of a gun. Drape other end of twine over forefinger; grip with left hand.

2. Pulling both lengths of twine taut, rotate right hand so that forefinger points at your chest.

3. In a single counterclockwise motion, rotate forefinger slightly downward and then back up so that it's pointing away from you and both lengths of twine have formed a loop around it.

4. Stick thumb of right hand into loop and spread it apart. Thread the end of twine not being gripped in right hand through the loop.

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5. Pull knot tight.

6. With right hand, pull twine in toward you so that the knot descends and twine cinches meat tightly. Tie a simple knot on top to secure first knot; trim ends of twine. Continue tying meat at 2" intervals.