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I might cut off the fatty ends, but it is the rest that makes for a really nice pot roast, IMO.
Joined: Aug 15, 2007
Posted to Thread #30576 at 11:40 am on Nov 5, 2018
I think that is a pretty nice piece of chuck--which the link also does since it is used as an example. ;o) It's that marbling that makes it tender to braise
If you want leaner you might try London broil cuts.
Colleen's posts are very interesting. I do use a gravy separator for the cooking liquid for sure.
Tyler Florence had a really nice trick for a recipe for beef bourgignon, which uses chuck which is often cut up as for a stew--smaller pieces. Instead he cut it up into about 2" square pieces which made a lovely serving (maybe two to the plate) and cooked beautifully.
Other messages in this thread:
- 30576. Did anyone see The Kitchen today, Geoffrey Zakarian made a pot roast with chuck - KarenNoCA - 7:06pm on 11/03/18 (9)
- Some chuck is real fat and some leaner, but if it has a LOT of fat as you describe I think the - Charley - 7:30pm on 11/03/18
- I hope this link works, it is exactly what our chuck roasts look like and that [LINK] - KarenNoCA - 2:44pm on 11/04/18
- By the time I cut most of that out, it leaves me with less pounds than I actually want - KarenNoCA - 2:47pm on 11/04/18
- I might cut off the fatty ends, but it is the rest that makes for a really nice pot roast, IMO. - Charley - 11:40am on 11/05/18
- Found this interesting comparison (happens to be Instant Pot) [LINK] - colleenmomof2 - 4:11pm on 11/04/18
- I’ve noticed there are two kinds sold here, one labeled chuck and one labeled shoulder. The latter - Curious1 - 6:00pm on 11/06/18
- Shoulder would be a lot leaner, as would sirloin tip, for example. And rump. BUT i find - Charley - 1:15pm on 11/08/18
- OUr sale flyer this week advertises "shoulder chuck"!! Take your choice. LOL [NT] - Charley - 4:59pm on 11/09/18