Beef chuck is a marvelous thing. It can be turned into hamburger or pot roast or one of the tenderest of steaks depending on how this cut, the forequarter of a steer, is broken down — and marketed.

Beef chuck is a marvelous thing. It can be turned into hamburger or pot roast or one of the tenderest of steaks depending on how this cut, the forequarter of a steer, is broken down — and mar… ...

Chuck roast and rump roast have a lot in common, but they're far from twins. Each cut has its own distinct qualities that can ...

When making beef ragu, skip out on the steaks you might enjoy pan-seared or grilled and reach for a cheap, flavorful cut that ...

Though chuck roast may have different labels, it’s essentially a type of cut that comes from the shoulder area. Shoulder roast, chuck eye, blade roast, or simply “pot roast” are about the ...

— Boneless-chuck shoulder roast is not as tender as — the blade, but still has plenty of flavor. A brisket has more fat — than the other cuts, so it adapts well to braising.

The term "pot roast" is also applied to meat cut from the round primal from the rear of the cow; these cuts tend to be leaner and make for a drier roast. If "chuck" is not on the label, ask your ...

3 to 3-1/4 pound boneless beef chuck shoulder or bottom round roast, cut into 4 large chunks In slow cooker, place onion and garlic; top with beef chunks. Sprinkle beef with salt and pepper; add ...

By Bill Daley / Chicago Tribune Beef chuck is a marvelous thing. It can be turned into hamburger or pot roast or one of the tenderest of steaks depending on how this cut, the forequarter of a ...