What do I do with a "Mock Tender Chuck Roast"?

[theshadow]

The store has this on sale quite a bit, but I never bought one before. It's a cone-shaped, solid piece of meat. Doesn't look like a chuck roast (arm, blade, whatever) that I use for pot roast. From what I've read, the name is misleading because it's not tender at all. Should I just make pot roast out of it? Thanks!

[wakemeupwhenitsover]

1. Here's a link I use.

http://www.askthemeatman.com/beef_steaks_different_names.htm#top

It's not the best, but it's the only one I've found. I was hoping someone else would jump in & help you since I'm not very good with beef cuts.

best

[mandyky]

2. How thick? Perhaps cut it lengthwise

What I usually do with chuck roasts is bake them. I put salt, pepper and some onion soup mix on it and wrap it in tin foil. Bake for an hour and a half on 350. After about 1/2 hour I add water to the baking pan and add carrots (1 inch chunks) and potatoes (quartered). The water, juices and onion soup mix make a thin gravy-ish sauce.

The chuck roasts I've seen are flat, almost like a London broil, which is why I suggested cutting it in half if it is cone shaped. All the chuck roasts I have cooked this way can be cut with a fork edge.
Try some meat tenderizer if you think that it is necessary.

[theshadow]

3. Thanks!

I ended up calling the butcher, and he said to treat it like a chuck roast. To me, that means "pot roast", so I used my favorite slow cooker recipe and it turned out great. It was more stringy than chuck roast, but on the other hand it was leaner.