I'm bored with pot roast. any other suggestions for this massive Chuck Roast?

[NMDemDist2]

:hi:

TIA

[The empressof all]

1. Make barbequed beef Azzy

Put a sear on that sucker then stick it in the crock pot with some barbeque sauce and cook it all day. When it's done shred it and serve it up with some extra sauce and some coleslaw on onion rolls.
You also could try it in the pressure cooker with a cup or so of hot Pace Picante Sauce. That's how I do my pulled pork. Bet it would be just as good with Beef. It's also easy to just make one size servings in baggies and pop them out of the freezer when you need them for a quick lunch or dinner.

You also could cube it up and make a lovely stew or soup

You could also grind it up...Chuck makes the BEST burgers IMO.

[hippywife]

2. Drip beef?

My MIL makes it for holidays frequently but usually uses a brisket, I think. Not sure of her prep but I do know that it tastes wonderful with a little horseradish on a good bun.

Mornin', Glory! :hi:

[flamin lib]

3. 'Bout two inches thick? I use a commercial tenderizer and a wet

marinade for a day or so then grill it hot and fast on both sides to medium rare (135-140 f). Slice it thin on a bias to maximize the tenderness and serve it like any other beef cut.

Not as nice as a more expensive cut for texture but chuck's flavor is as good as any and better than some more expensive cuts.

Use grapefruit juice or pine-apple juice in your marinade, the both contain a high level of the most effective tenderizer.

[NMDemDist2]

4. I need to cook it today, can't let it marinade that long

tomorrow I'll be out walking precincts.....

hey wait a minute!! :think:

I can do that! grill it fast when I get home with some grilled taters (always a favorite at our house)

thanks! glad you posted this BEFORE I went into town....

:hi:

[NMDemDist2]

5. I think it's a misnomer when I called it 'chuck'

I just stuck it in a bottle of Fijita marinade I picked up a while ago and along it's one side are what looks like the ends of the rib bones sheared off

it has another bone too, a round one (leg bone?)

calling a beef expert here, what the heck is this thing?? a 'cross rib roast' maybe??

[Stinky The Clown]

6. I'm not getting a clear (mind's eye) picture of what you have ......

.... a navel, maybe? Brisket? You say it has just the ends of the ribs? That's not a cut I'm familiar with.

It could be some western cut of chuck. There are cuts of beef that are regional and virtually unheard of outside their regions.

I'd love to help, but I'm at a loss.

[NMDemDist2]

7. OK I took a good look at it when I turned it in the marinade just now

it's shaped mostly like a 7 bone or 'blade' chuck, but it's got four distinct sections of meat going longways. Two of these sections are the length of the roast, one is the size of a nice filet mignon and one is a long section with a big hunk of fat at the top.

it has one bone on the 'top' of the steak that is "V" shaped 2" at the top and about 3.5-4" long that has obviously be cut in a section (marrow showing). and along the 'long' side of the cut is a thin strand of gristle with what appears to be sections of rib bone (I'm guessing lower ribs) about the size of the pad of my thumb about 3-4" apart running the length of the cut

did that help?

edit to add, it's nicely marbled but more like a good porterhouse than the fatty marble usually seen in a chuck

[Stinky The Clown]

8. I'm still not seeing it ......

... but saying it has four distinct muscles makes me thing of a cross blade roast or a chuck eye roast.

[NMDemDist2]

9. check tomorrow, i'll take a pic of it

but not tonight.

but it's driving me crazy, I've never seen a cut like this

and if I ask at the market they'll (being the typical NM laid back) say "it was a roast, whadda ya talking about?"

:rofl: