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Old 06-13-2011, 04:02 PM   #1
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Question Chuck Roast

how can i slice a chuck roast so it is not tough? my husband likes his roast med-rear and i like the price and flavor of chuck.


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Old 06-13-2011, 04:52 PM   #2
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Hi, Karleen. Welcome to DC. A Chuck Roast is fairly tough cut and needs to be cooked for a long period of time, usually braised in liquid, to turn out tender and moist. I don't think you can cook it to medium rare and have it tender at the same time.

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Old 06-13-2011, 05:13 PM   #3
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through many mistakes I have learned that if you try to slow cook a tender cut of meat such as those used for steaks, they will not become tender and will become tough. in contrary, those tough cuts of meat can become very tender after slow cook. I think it's due to that tough meats have a lot of collagen and only collagen-rich meats can be tenderized through slow cooking. Chuck is collagen rich so it needs to be slow cooked. it also contains a large amount of fat, which makes the meat very chewy if they aren't rendered out.
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Old 06-13-2011, 06:29 PM   #4
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Make pot roast. Chuck really isn't an oven roast cut.
Less is not more. More is more and more is fabulous.
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Old 06-13-2011, 06:33 PM   #5
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If he wants med rare, you are going to have to spring for a different kind of roast, a pricier one. I have, on occasion, dissected all the connective tissue out of a chuck roast and used it for stir fry, but it is a pain.
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Old 06-13-2011, 08:00 PM   #6
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Originally Posted by Karleen View Post
my husband likes his roast med-rear.
wouldn't that be a rump roast, then?

welcome to dc, karleen.
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
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Old 06-14-2011, 12:21 AM   #7
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Great for Chili! Potroast,Chili Colorado,Braised in red wine/cognac with pearlonions.
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Old 06-14-2011, 02:17 AM   #8
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Cut into 1/2" thick slices and make bictecca pizzaiola.
Cut into 3/4" thick slices, marinate in a soy sauce, wine or vinegar, and sugar based marinade for 12 to 24 hours and grill.

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