slo-roasted chuck

ChowderMan

Pizza Chef
Super Site Supporter
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.
 

JoeV

Dough Boy
Site Supporter
Pretty much the same way I do it. Like to find the chuck roasts when on sale at Sam's Club, and do the same...split & freeze. We will sometimes make a roast large enough for two days for us, and sometimes enough leftover for a sandwich for me for lunch. I cook it until it shreds with a fork, and then it can be served with BBQ sauce, gravy or as a French Dip with au ju.
 
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