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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.

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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.

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