Would you use a rib eye for pot roast? See explanation below.
The pictures of chuck eye in your link look nothing like what we buy. The chuck eye steaks we buy look very similar to a rib eye steak.
Originally Posted by Andy M.
I have always used a boneless chuck roast for pot roast, chili, soups and stews. I'm not sure if the chuck eye is the same cut as the boneless chuck roast I see.
Its not the same Andy. I also use boneless chuck for these things you mention.
The chuck eye
is a very tender cut and is well suited for grilling, frying or broiling. Melt in your mouth tender.
I have found some that were so pretty, I could have passed them off as rib eye steaks.
In fact, chuck eye
is as tender as rib eye. Provided you cook it like a rib eye. This is why I would NEVER use chuck eye for pot roast. I never see whole chuck eye anyways. Only steaks.
I used to be able to buy chuck eye steaks in the 70's for under a dollar a pound. They now cost almost as much as rib eye or NY strip.
I pay $6.99 a pound for them. They were $2.99 a pound just a few short years ago.
You must be a good shopper and know how to pick the perfect cuts though. I may come across many during several trips to the store before I see some I cannot leave in the meat case. My wife also keeps her eye out for them and surprises me sometimes. She has a very good eye for chuck eye.
The butchers know this to. They are known to hold the best ones back for themselves.