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Old 09-27-2015, 07:01 PM   #11
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Please let us know how it turns out.

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Old 09-27-2015, 07:10 PM   #12
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Originally Posted by Cheryl J View Post
I don't know, Caslon...the pic does look nicely med rare and sliceable. I've never done a chuck roast that way, I've always treated it as a pot roast or for making stew or chili. But as Andy says, maybe it's worth a try.

I looked around a little and found this site, it appears cross cut is just another name for pot roast. I got the impression you're in California, I could be wrong - but for a wonderful slicing roast have you ever tried roasting a tri tip? They're delicious.

Cross Rib Roast (Beef Shoulder Roast)
That sounds ok. I've bookmarked it. The hot oven method has the roast done in 20 min or so. That seems too soon. I suspect the roast would cook up a bit tough.

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Old 09-27-2015, 11:49 PM   #13
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If it comes out tough and difficult to chew, you can cut it up and use it for beef stew.

But I would go with the braising as in a pot roast and not have to go that route.

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beef, roast

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