chuck roast help

Unknown

I was given a small chuck roast and I have never cooked one. Any suggestions? [p]egghead
tember

Mike Oelrich

tember2,[p] Having tried them with varying degrees of success in the past, I would recommend one of three courses of action.[p]1. Cook it at a realtively high temperature (preferably searing it first if you can) until the internal temp is in the medium rare range. Connective tissue won't break down this way so you'll have to slice it and eat it like "roast beef", carving around any gristle. [p]2. Cook it low and slow a la pulled pork or brisket and shred it for pulled beef. This is my preferred method for egging whole chuck roast.[p]3. Grind it up and have some of the best burgers you'll ever taste! The only way I do burgers these days is by getting a fairly fatty chuck roast and sending it through the KitchenAid meat grinder attachment . . .[p]MikeO

MAC

tember2,
Marinate it in soy, garlic, sugar, pinapple juice, and a little vinegar and oil for a couple of days. Sear it on high(700Deg) for 3 minutes a side and dwell till the desired temature is achieved. This will melt in your mouth. E-Mail me for the recipe.