Chuck Roast,
Cross Rib Roast
& Chuck Steak
Chuck
Roast:
The chuck roast is the same as a pot roast that your mother always used to
make. The chuck roast can be
extremely tender and juicy but you HAVE to slow cook it or it will be
rather tough. This is an excellent roast to put
in your crock pot with a little liquid (beef broth) add some aromatics
like onion, garlic, and rosemary – set it on
low and let it cook for 8 to 10 hours. About 2 hours before you are ready
to eat, toss in some carrots and potatoes,
then you have a one pot meal just like mom used to make. Vogel Farms chuck
roasts average 4 to 7 lbs per roast.
Cross Rib
Roast:
This is the most tender version of the chuck roast. You can use it the
same way you do a chuck roast – but it is more
tender and flavorful than the regular chuck roast.
Chuck Steak:
This is a
chuck roast sliced thin in the shape of a steak. The same rule applies to
the chuck steak as a chuck roast – you
have to either marinate it for a long time before grilling to tenderize it
or slow cook it over a long period of time. Try using the
chuck steak as stew meat. To use as stew meat, cut into small chunks
(approx 1 inch squares). Then dust the chunks with
flour and season with salt, pepper and garlic and brown in some olive
oil. Finally, use them to make beef stew, beef and
barley soup, or autumn stew with beef, molasses and sweet potatoes.
