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Old 11-30-2007, 05:40 PM   #11
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What is your sale Andy ? I buy nothing but chuck roast, well marbled.
Great roast and for so many different meals. - love em'.
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Old 11-30-2007, 05:43 PM   #12
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Choice grade boneless chuck roasts for $1.89 a pound.
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Old 11-30-2007, 05:45 PM   #13
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Quote:
Originally Posted by Andy M. View Post
Choice grade boneless chuck roasts for $1.89 a pound.
Thats a good price - I'd stock up too !!!
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Old 11-30-2007, 05:56 PM   #14
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Definitely chili season coming up!
Around here the chuck roasts are 3.99/lb and I can't remember the last time I saw them on sale in the grocery store. I think getting that front quarter was certainly worth it because what was put in my freezer came out to 4 bucks/lb. It was 2.35/lb hanging. It seems like beef has really gone up this year. I could swear chuck roasts were always on sale for 1.99/lb last year.....

Anyway, I've put meat other than hamburger in my chili before, usually using sirloin because I thought it was a better cut, but it always tasted dried out. I'll have to pay closer attention to the preferred cooking methods of the various cuts and try it with chuck this winter. Thanks
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Old 11-30-2007, 06:01 PM   #15
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WoWee! Nice sale, Andy!
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Old 11-30-2007, 09:41 PM   #16
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Quote:
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Choice grade boneless chuck roasts for $1.89 a pound.
Lucky!!! I'm stocking up on Select grade tomorrow for $1.99/lb.
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Old 11-30-2007, 11:39 PM   #17
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Andy explains things so nicely, doesn't he? I would make tha additional comment that a pot roast is a braised roast, tipically from the shoulder, with potatoes, carrots, onions, garlic, and a few seasonings thrown in, like a stew, but without the built-in gravy. The roast and veggies are removed to seperate containers at serving time. The beauty of this cooking method is that the meat helps add rich flavor to the veggies that are cooked beside it. And all I can say about that is mmmmmmmm.

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Old 12-01-2007, 06:41 AM   #18
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Originally Posted by Goodweed of the North View Post
Andy explains things so nicely, doesn't he? I would make tha additional comment that a pot roast is a braised roast, tipically from the shoulder, with potatoes, carrots, onions, garlic, and a few seasonings thrown in, like a stew, but without the built-in gravy. The roast and veggies are removed to seperate containers at serving time. The beauty of this cooking method is that the meat helps add rich flavor to the veggies that are cooked beside it. And all I can say about that is mmmmmmmm.

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That's exactly what I said last night. mmmmmmmmm
That has to be one of the easiest meals to cook that always comes out perfect every time. I gotta find a use for all the juice generated though. Maybe a bowl of beef and barley soup the next day. Too late now, I threw half of it out and the other half went into the tupperware container for reheating.
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Old 12-01-2007, 09:49 AM   #19
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you threw it out??????

didn'tya make gravy?

even if you didn't, save the "juice" for a future gravy or soup in a container in the fridge. the added benefit is that the fat will rise and congeal so you can de-fat it before using it again.

it also freezes well for future use.
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Old 12-01-2007, 09:54 AM   #20
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Yes. I should have saved it. Maybe made some mashed potatos today and tried to hone my gravy making "techinique". I say technique because me making gravy is as far away as you can get from skill
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