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"My favorite roast is the chuck roast," she says, "it has wonderful marbling throughout the meat, and when given an ample amount of time to cook, chuck roast winds up being tender and melt-in-your ...
Note: If using beef instead of venison, choose a chuck roast or trimmed brisket. The only difference will be a shorter cook time, 2 to 3 hours. 1 1⁄2 cups whole milk
Whether it's chuck roast, brisket, or flank steak, ... Another cut of beef from the top of the cow is the short loin, which is one of the most tender, well-marbled, and expensive cuts of meat. It ...
Other boneless chuck cuts include the chuck eye (boneless cuts from the center of the roll, sold as Delmonico steak or chuck eye steak), chuck fillet (sold as chuck tender steak or mock tender steak), cross-rib roast (sold as cross-rib pot roast, English roast, or "the bread and butter cut"), top blade steak or chicken steak, under-blade steak (otherwise known as the "Denver cut" [2 ...
beef chuck roast, cut into 2-in. pieces. Kosher salt and freshly ground pepper, to taste. 2 tbsp. olive oil, divided. 2. medium yellow onions, coarsely grated. 2. medium carrots, peeled and ...
Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts ...
the sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip), and; the tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington).
Ingredients. 1 tablespoon canola oil. 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds) 1/4 cup red wine, beer, beef broth or water, for deglazing