This versatile, tasty roast is a secret Butchers like to keep to themselves. It can be roasted or portioned into steaks. Extremely flavorful and very tender. This roast is well-suited to slow braises. It also does well with a rub of your favorite spices and a handful of ground coffee. Cook long and slow in an oven at 250-275 F. It’s done when the center reaches 125-130 F (rare to medium rare).
Ways to cook: Roast, broil, or pan/skillet cook (use iif portioned into steaks)
Size: Boneless chuck roast, sold by the piece, individually vacuum packed
You May Also Like: 1st Cut London BroilSuggested recipe: Slow Cooker Butcher’s Roast with Scotch
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