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20 November 2008 @ 08:09 am
beef chuck under blade roast  
Normally, we get a sirloin tip roast (I think) to make our roast beef with...

So I went to the freezer to pull one out since we're having company this weekend, and it's not that... it's a beef chuck under blade roast.

Does anyone have tried and true recipes for this cut of meat? I googled around a bit and can't really tell if the meat will be JUICY or not with the recipes/cooking methods I'm reading. I'd rather just make something else "safe" than screw up when I have company, but then again... the company is 3 guys who pretty much love beef, so I'd LIKE to be able to cook this for them.


Also, I inherited a few bottles of various barbeque sauces from a neighbor who recently moved away... it'd be great to use some of this up, too.
why's everything gotta be so intense with mecoendou on November 20th, 2008 02:19 pm (UTC)
It's pretty hard for any cut to not be juicy in the crock pot. I'd make a crock pot pot roast.
hmelegant_emily on November 20th, 2008 03:01 pm (UTC)
Thanks. Do you have a suggestion of a recipe? I have almost no crock-pot experience and I'm not sure what makes a crock pot recipe good versus bland (I just tried a very bland one recently... yuck).
why's everything gotta be so intense with mecoendou on November 20th, 2008 04:10 pm (UTC)
I use the one from the Better Homes & Gardens Cookbook. Basically, brown the sides of the roast first to lock in the juices. Add cut up carrots, potatoes, & onions (or whatever veggies you like) to the bottom of the crock pot. Add the roast on top and pour I think it's 1 or 1.5 cups of water + beef bullion or beef broth over it all. I usually also add sliced jalapenos and garlic cloves for flavor, I put them on top of the roast. Obviously, you can add whatever other seasonings you think would be good - a little Worcestershire sauce in the broth would probably be a good addition (I think I've done that before).
hmelegant_emily on November 20th, 2008 04:23 pm (UTC)
That sounds really good! I've heard that this cut of meat takes forever to cook (like over 10 hours), but that doesn't seem right? Can that possibly be true?

How long would you crock-pot it on low? Like 8 hours?
Mistytweezlebum on November 20th, 2008 04:51 pm (UTC)
My mom's pot roast involves a can of cream of mushroom soup, a packet of dry French onion soup mix, and a soup-can of water. Pretty trashy, but pretty much The Best Pot Roast Ever.
why's everything gotta be so intense with mecoendou on November 20th, 2008 06:01 pm (UTC)
Yeah, low for about 8 hours. Put it in in the morning and it'll be ready for dinner.
amme5832amme5832 on November 21st, 2008 10:59 am (UTC)
I recommend pouring some balsamic vinegar over the roast if you have any - it adds a great flavour as it cooks!
Trina: Food has replaced sexdrunkandpunk on November 20th, 2008 02:47 pm (UTC)
I actually have a pot on the stove simmering using this type of meat right now, no lie! haha!

I'm making 'Swiss Steak'. Pretty simple - take a dutch oven (or a nice size pot like a 5 qt.) and put your meat in it along with 2 tablespoons of butter, a diced small onion, S & P, and garlic powder. BROWN the meat on medium heat; don't fully cook it and make sure to flip the steak a lot so as not to have it burn or stick to the pan. Once browned add a jar of spaghetti sauce and a dash of Worcestershire sauce. Stir. Let the pot simmer on low heat for at least an hour covered. It is done when the meat falls apart easily. Make mashed potatoes as a side. Use the juice to top your meat and potatoes - instant warm meal that every man I know loves. And it's super easy, cheap, and filling - the best type of meal!
hmelegant_emily on November 20th, 2008 03:02 pm (UTC)
Thanks for the idea! Are you using steaks or a roast? I have a big ol' roast and I'm not sure this would work...
Trina: Food has replaced sexdrunkandpunk on November 20th, 2008 05:47 pm (UTC)
I use the Chuck steaks but I think you would be able to use a roast because all the meat falls apart anyway. This recipe keeps the meat really juicy too and with the meat breaking up into pieces there's enough to go around. Hope you enjoy it if you make it!
termofarttermofart on November 20th, 2008 03:50 pm (UTC)

Cook it today in the crock pot (Cooking times vary by crockpot a bit, but several hours on low).

Follow the recipe up to the "put it in the oven" part. Dump it in the crock instead.

When you throw the whole thing in the fridge overnight, all of the fat will congeal on top and you can remove it. (The fat will be whitish yellow and opaque, do not remove any gelatin-like stuff, that is the goo that makes the sauce texture "finger licking.") Reheat in the crock on low the day you want to eat it.
hmelegant_emily on November 20th, 2008 04:21 pm (UTC)
That sounds pretty good! When you put it in the crock pot to cook, do you put anything else in it? Or just the meat? I am no crock pot expert.
hmelegant_emily on November 20th, 2008 04:21 pm (UTC)
oh sorry, I mis-read what you wrote. I get it now. Thanks. :)
termofarttermofart on November 20th, 2008 04:27 pm (UTC)
It's cool.

And, crockpots aren't rocket surgery. The long, slow cooking times actually make for fewer mistakes.

FWIW, the cooking in advance also give you more of a chance to adjust seasonings before serving. And taking out the hardened fat will actually make the sauce taste more pronounced.

Have fun with it.
cheeseydreamscheeseydreams on November 20th, 2008 04:54 pm (UTC)
Whenever I make a roast, no matter the cut, I sear the outside on the stove before I put it on the oven. Because it's not a excellent cut of meat, I would suggest roasting it at a lower temperature for longer, and basting it occasionally with the juices in the pan. Tougher cuts of meat tend to need more cooking to break down the muscle fibers. I looked up the cut online and I found this website: Guides to Meat Cuts. In addition to describing the cut, it has the common ways to cook them.

Good luck, and I'm sure it will be delicious.