Chuck Roast

[Anonymous No.17906110]

What's your favorite thing to do with a chuck roast? Got a 2.5lb for $12 bucks on sale. I usually just throw it in the instant pot with some seasoning and pull it. I want to do something else with it.

[Anonymous No.17906129]

>>17906110
Beef stew / beef bourguignon

[Anonymous No.17906131]

Good deal on the meat.
But yeah, it's so tough that the only thing you can do with it is make pot roast / beef stew / chili.

Maybe try that meme recipe from a few years back where they put it in the crock pot with a bunch of pepperocinis.

What was that called?

[Anonymous No.17906133]

>>17906110
Traditional roast braised in a gravy made from roasted meat, onions, carrots, celery root, parsley root, tomato paste, garlic deglaced with veal fond, schwarzbier and some parsley, thyme, bay leaves, allspice, juniper and pepper berries and cloves. All slightly reduced and passed through a fine sieve in the end and thickened with starch.

[Anonymous No.17906144]

>>17906110
sous vide, 18 hours. tender as

[Anonymous No.17906146]

>>17906110
Make Sneed roast (formerly chuck)

[Anonymous No.17906208]

>>17906110
cocido or birria I guess

[Anonymous No.17906245]

>>17906131
Mississippi Pot roast. It's pretty good and takes almost no prep time.

[Anonymous No.17906418]

aside from generic stew, I like it for goulash and stroganoff, even though they usually call for other cuts.

[Anonymous No.17906447]

>>17906110
You could also grind it up and make burgers

[Anonymous No.17906458]

>>17906110
it's almost Sunday make meat sauce for sketti

[Anonymous No.17906466]

>>17906418
Isn't chuck just shoulder? That's a perfect cut for goulash.

[Anonymous No.17906513]

I sliced one down real thin and fried it up in some bacon grease, threw some provolone cheese on it and ate it as is. Could put it in a bun I suppose, but that's just empty carbs.

[Anonymous No.17906557]

>>17906110
Smoke it and make poor man's burnt ends

[Anonymous No.17906596]

>>17906110
Put in a snug enameled cookery thing on top of a bunch of chopped onion and put some raw bacon on top pit on the lid and bake it until it's dork tender and serve it with mashed potatoes you stupid troon

[Anonymous No.17906655]

>>17906596
>dork tender
at least learn to type if you're going to be rude to people, faggot

[Anonymous No.17906672]

Stroganoff
https://www.youtube.com/watch?v=2J482y8WVdo

[Anonymous No.17906706]

>>17906655
Shut up asshole I'll put you into a fucking cement mixer

[Anonymous No.17906718]

>>17906110
Go to Mexican market, buy achiote (etc.), and make conchinita pibil. It's just like you're used to but with very different seasonings.

[Anonymous No.17906725]

>>17906718
>cochinita pibil
>cochinita
I happen to speak Spanish, which is a dialect of lesser known dialect of busboy. "Cochinita" means "piglet." You can't make a piglet out of beef, Anon. Can't be done. : (

[Anonymous No.17906751]

>>17906725
Nope, but you can season beef in a similar way.
Beef's already bought. Wanna call it espaldilla pibil instead?

[Anonymous No.17906752]

We usually use fatty brisket for this, but I'd bet chuck would work just fine: make a tomato sauce, sear the roast on all sides, top it with the tomato sauce, slow cook it until done, remove it from the sauce, pull it and use it to construct some lasagne.
1)Get a baking dish.
2)Put some sauce in it.
3)Top it with boiled lasagne in a single layer.
4)Top the lasagne with pulled beef in a single thin layer.
5)Top the beef with spoonfuls of tomato sauce.
6)Top the tomato sauce with shredded dry mozzarella or fior di latte.
7) Repeat from 3) until several layers have been laid, ending with a layer of lasagne.
Top that final lasagne layer with sauce.
Top the sauce with grated parmigiano or pecorino.
Bake until bubbly and warmed through.

[Anonymous No.17906754]

>>17906751
I like you. Yes. Espaldilla works for me, yes. Hope my suggestion for lasagne above sounds good to you.

[Anonymous No.17906785]

>>17906466
I've seen a lot calling for ground but that seemed iffy. I've seen lots of stroganoff recipes call for sirloin or other tougher cuts so I figured my way was just inauthentic.
not that it matters

[Anonymous No.17906808]

>>17906785
Goulash is made with chunks of roast cuts.
Stroganoff with filet tips.

[Anonymous No.17906888]

>>17906110
how does anyone learn what all the different cuts of beef are? I'm trying to make dishes from home in a foreign country and even translating things doesn't really work. I really just need to know what flap meat is called in danish so I can make at least basic carne asada tacos, it's not schnitzel lol

[Anonymous No.17906898]

>>17906888
So many countries just don't have names for the cuts, some languages just have "beef" as a generic term for ALL beef and cuts are never labelled beyond a generic "beef".

[Anonymous No.17907143]

>>17906888
Impossible as countries have different cuts. Here in Germany we have less beef cuts than France or America while America and France have less Pork cuts than we do. So some cuts have no proper translation because maybe they don't even exist in other countries.
Shitty meme cuts took overhand nowadays anyways.

[Anonymous No.17907332]

>>17906129
that looks nice

[Anonymous No.17907479]

>>17906110
Italian beef.

https://www.allrecipes.com/recipe/91597/original-homemade-italian-beef/

[Anonymous No.17907554]

>>17907143
IINM, in Italy, we have 16 cuts of pork and 30 cuts of beef. How does that compare to Deutschland?

[Anonymous No.17907565]

is chuck roast in a crockpot a cheap alternative to making cheesesteaks with ribeye steak?

I find that chopped cheese ammich is almost as delicious as cheesesteak and the meat is much easier to not ruin.

[Anonymous No.17907572]

>>17906110
Pot roast and mashed potatoes

[Anonymous No.17907775]

>>17906131
>Good deal on the meat.

$6.99 isn't good. $3.99 is a pretty typical sale price

[Anonymous No.17907795]

>>17906110
Beef with debris gravy po boy

[Anonymous No.17907799]

>>17907775
Maybe in flyover country

[Anonymous No.17907803]

>>17906110
Not a terrible price, I can usually get $4.99/lbs on sale for USDA choice cuck roasts.

But $6.99/lbs wouldn't upset me.

[Anonymous No.17907970]

>>17907775
Not in biden's america

[Anonymous No.17907997]

>>17906110
I like to sear the fuck out of it in butter then eat it like a huge steak

[Anonymous No.17908002]

>>17906110
i slice it really thin and make it into bulgogi, the acids break it down so it becomes soft
otherwise, chili

[Anonymous No.17908309]

>>17907554
Hard to say as the traditional cuts mixed with cuts from other countries. But if you're interested you can google "Zuschnitt" or "Teilstücke" and then Rind for beef, Kalb for veal and Schwein for pork. Pretty sure though that we have more cuts than shown sometimes. Especially for sausages.

[Anonymous No.17908618]

>>17906898
This is what I've encountered so far, most beef is under generic "beef" or occasionally under the name of a regional dish and it's hard to tell what part of the cow it even came from. How do europeans shop for specific cuts of meat for their dishes if it's all labeled beef? Trial and error, asking mom/grandma?
>>17907143
>Impossible
It feels like it yeah, but surely cows are the same animal around the world no? I guess I'm better off trying to ask for an odd part directly from the butcher. Thanks for the input.

[Anonymous No.17909145]

>>17908618
A lot of butchers in those countries won't even know the "proper" cuts youd expect in the US. You might be able to buy larger primal cuts then butcher it yourself

[Anonymous No.17909148]

>>17907997
>seared rubber steak

[Anonymous No.17910188]

is chuck roast in a crockpot a cheap alternative to making cheesesteaks with ribeye steak?

I find that chopped cheese ammich is almost as delicious as cheesesteak and the meat is much easier to not ruin.