this here chunk of USDA Choice certified Angus beef chuck roast jumped up and whammied me on the haid, so I bought it.
two+ pounds; too big for two, but I alliterate.... so I lopped it in half and froze some.
the other half I did a heavy sear, 90 minutes (by thermometer - to internal temp about 170'F) at 275'F in a covered pot.
very good. very tender.
this isn't your father's Oldsmo-braise anymore.
two+ pounds; too big for two, but I alliterate.... so I lopped it in half and froze some.
the other half I did a heavy sear, 90 minutes (by thermometer - to internal temp about 170'F) at 275'F in a covered pot.
very good. very tender.
this isn't your father's Oldsmo-braise anymore.