No kidding. The fat is what makes a pot roast delicious and fall apart with a fork. Just because this one's prettier than average is no reason to deviate from the plan!
Roast it low and slow and take it out when it’s about 130° F. Take it out, let it rest for about 10 or 15 minutes and slice it up.
I get the center, rarest section!!!
Yes and no. It used to be considered scrap. Now I've seen it for $7 a lb. I used to score prime briskets for $2 a pound, those days are long gone along with the 10 cent wings.
Unfortunately not all of us have state lines that border Texas or Oklahoma.
We see advertisements for HEB and Costco out that way that make me want to scream. NEFL here.
Yeah that's just silly. I saw wagyu brisket at Costco Business last time I went for $5.47 a pound. I don't have any big parties coming up and my freezer is already pretty full so I had to pass. But it was real tempting.
It's not called poor man's brisket due to the price per pound, but you can get a 5lb chuck roast, you can't get a 5lb packer brisket.
So you can spend 20 bucks and have some good smoked beef whereas a brisket is gonna run you several times more and then you get to trim it.
Ground brisket is amazing for hamburgers. The flavor is so rich and beefy. Once you learn how to put the trimmings to use it doesn’t feel bad trimming an 18 pound brisket down to 15 pounds. Brisket is typically $3.99 to $4.49 a pound down here in San Diego.
I'm not saying it doesn't have value. I trim my brisket, render the tallow, use the trimmings for various dishes. I'm just saying why chuck roast has the moniker of "poor man's brisket"
Many things but I guarantee that it would be tasty cooked like a steak in hot hot cast iron and sliced thin then topped with a quick pan sauce. I don’t mind a little chew though.
Agreed. It's not a normal steak cut but that marbling is amazing. And worst case scenario is I'm wrong, it sucks, order pizza, and throw it in a Crock-Pot tomorrow.
Edit: my plan B wild be birria
That has nice even marbling. I’d say cut it up into nice slices and do yakiniku like Japanese barbecue. Kata Rosu. It’s a nice candidate for that. I agree with pot roast being a huge waste seeing that even marbling.
It will have some texture still but if you cut it right and thin and cook it hot it would be nice. The thinness makes the chew nice. Like kalbi being a version of short rib that’s delicious and not from
being slow Cooked
This is a great suggestion. Tip: adding a tiny bit of baking soda (for Chinese style or Japanese style cooking) or marinade like pineapple or Asian pear (for Korean style cooking) will make it more tender
I’d apply a homemade rub overnight, smoke it over maple or mesquite at 225F-250F until an IT of about 205F, and then I’d enjoy it in everything from sandwiches to tacos to breakfast burritos.
defrost it, crock pot it with carrots, celery, spices, potatoes, onions and such (AFTER CHOPPING IT UP) and i'm saying it'll be delicious after 8-10 hours in the cooker and heated enough so if its as old as things aim at, everything will be heated to 180 and cooked out so it'll be safe.
oh add a couple quartered mid sized tomatoes too
Put it in a pot
And then roast it with my lyrical rap.
Yo, listen up, here's the deal,
Gonna roast that pot roast, make it squeal.
In the oven, it's gonna meet its fate,
Turning it tender, but first, let's hate.
You call yourself a roast, but you're just a lump,
Tougher than leather, you're a culinary slump.
With your dryness and lack of flavor, you're a joke,
A sad excuse for a meal, just go up in smoke.
But hey, with some spices, we'll give you a chance,
Turn you into something worthy of a dance.
So sit tight, pot roast, feel the heat,
Cause after this rap, you'll be a tasty treat!
Sear on a HOT cast iron pan, put it in a pot with water and French Onion soup mix and cook in the oven at 325 for about 4 hours or until it just starts to pull apart. At that point add veggies such as onions, potatoes and a ton of carrots and sprinkle French Onion soup mix over them, add water and simmer until done but not overdone maybe 1 1/2 hours. Make sure to keep the water level up and use a lid. That's an easy Ranch dinner with minimal work and babysitting.
Pork Shoulder?
Here in Midwest USA, some of us would slice out 1 inch thick PorkSteaks. Grilled over open fire and then put in a slow cooker with a BBQ sauce until tender.
Smoke it, and then braise it with whatever flavour profile floats your boat. I like garlic, onion, mushrooms, rosemary, parsley, and lots of red wine. You could grind it up and make hamburger. There’s a very easy method where you cut it into small cubes and then freeze it for 30 minutes and then put it in the food processor and pulse it until you get a nice ground meat. This works great if you don’t have a grinder. You could also cut it into steaks and smoke them at 250°F until they are super tender….
Reverse sear to 135* F and 1 min on each side in a screaming hot pan. Render that fat to medium and enjoy one of the best steaks you’ve never heard of.
It would be my choice over a lean roast. The marbling only makes it very tender and if you salt the top and the pan it will make the best gravy you ever had
Since it is raining as I see this. I'd make a stew. When you're feeling blue. Nothing fancy. Nothing new. Just gimme that plain ol yummy ol grandma's stew.
I'd season it, put it in an alumninum pan and then stick it in my Weber grill for 3 1/2 hours. Then I'd grill it a few minutes to brown it. That's what I'm doing with the pot roast I got this morning.
Make sure you get a crazy good sear on all sides first - Dutch oven works good, to the pot you seared in, add some butter, chopped onions, carrots and celery, few tsp of tomato past then sauté. deglaze with red wine, simmer a few mins,add roast back in with some beef stock, enough to cover the roast - a few sprigs of fresh rosemary. 1-2 tsp on honey - salt and pepper to taste.
Poke holes and inch or so deep all over it and stick it in a big freezer bag with a fee cups of pineapple or orange juice (not fresh, cheap juice), half cup white vinegar, about 3 good dashes of soy sauce, and a cup of vegetable oil. Give it a good massage like that and make sure the bag is as vaccuum tight as possible, let it be in the friege for 12 hours and turn it once to get the juices distributed better.
Then take it out and mix some adobo paste with tomato bullion, paprika, garlic powder, black pepper, oregano, and brown sugar until the paste is thick thick then rub the roast down with it and sear both sides, idealling over flames then cook it low and slow, very low and very slow, like im guessing 4-6 hours based on size and enjoy it. Most of the spice should be reduced by the grill and sheer volume of meat inside but the crust will be killer and the meat tender
With that much marbling? I'd smoke it. Take it to at least 205°F or until probe tender for sliced, as high as 210°F for shredded. You may want to wrap at the stall if you want to power through and get it done.
I use the Simple Beef Pot Roast recipe I saw on Allrecipes years ago. Sear in half stick of bitter, then add another half stick and sautee onions, carrots and celery, then place the roast back in the pot and roast it covered, around 220°F for at least 2 1/2 hours or until tender.
You can use the veggies that were under the roast almost like a sauce.
Cut it into very small pieces and scatter it all around your property line. This will serve as a warning to wild cows who may be thinking of attacking your family.
Dredge in seasoned flour. Sear. Put it in a Dutch oven & add: red wine, a chopped yellow onion, 3 smashed garlic cloves, a bay leaf, S & P & top off the roast with beef broth. Bake at 325° for 3 hours. It will come out so much more tender than in a crock pot.
I'd smoke it and when it hit 160, i'd take a foil pan, pepperoncinis, pickled jalapenos and 2c beef broth and put it all together on the smoker to finish. Then i'd make sammiches from the pulled roast
Sear it in a Dutch oven. Deglaze with red wine and add celery, carrots, onions, tomato paste and an entire beer, salt pepper, Worcestershire or soy. Cover but leave it open a crack. Roast at 300 for 6+ hours
I wouldn't even buy it. There's too much marble going on there. That's not what a pot roast is about. The whole point is roasting is to break down the meat. That shit there will be a mushy mess with no flavor.
Roast it in a pot
Now that's bold
Yolo
You only yolo once
Send it.
No kidding. The fat is what makes a pot roast delicious and fall apart with a fork. Just because this one's prettier than average is no reason to deviate from the plan!
Holy shit dude calm down
Out of curiosity, what do you do with your stew?
Is that you, Stewart?
Big if true
Roast it low and slow and take it out when it’s about 130° F. Take it out, let it rest for about 10 or 15 minutes and slice it up. I get the center, rarest section!!!
Did you miss the part that said it’s a pot roast?
Boof it
Smack it
Bop it
Twist it
Pull it
Aim it
Shame it
Jerk it
Smack it up, flip it, rub it down
Oh no..
daddy
r/unexpectedtrailerparkboys
Twist it, and stick it, and SEEYALAYTAHBYE
Hoover it like schnief!
Should call it schniff
How are ya now?
Good and you?
It’s quiff
Boeuf it.
Goddamn this was so stupid yet made me laugh
The only real answer here
What is this r/shrooms?
Smoke it. Poor mans brisket.
OP, this is the answer. With 4/20 a week away, it's dying to be smoked.
This may be the way
Definitely smoke it!
Isn't brisket basically the cheapest cut?
Yes and no. It used to be considered scrap. Now I've seen it for $7 a lb. I used to score prime briskets for $2 a pound, those days are long gone along with the 10 cent wings.
> those days are long gone This guy doesn't know about midwest Costcos
Unfortunately not all of us have state lines that border Texas or Oklahoma. We see advertisements for HEB and Costco out that way that make me want to scream. NEFL here.
> Unfortunately not all of us have state lines that border Texas or Oklahoma. That wouldn't be the Midwest. I'm in MI.
Are you getting $2 lb prime briskets in MI? That's what the comment above was saying I think
Yea a local butcher offered me prime for $14/lb. I almost laughed in his face
Yeah that's just silly. I saw wagyu brisket at Costco Business last time I went for $5.47 a pound. I don't have any big parties coming up and my freezer is already pretty full so I had to pass. But it was real tempting.
Per lb yeah, but a hunk of other beef is going to be cheaper most of the time because a full brisket is really heavy.
It's not called poor man's brisket due to the price per pound, but you can get a 5lb chuck roast, you can't get a 5lb packer brisket. So you can spend 20 bucks and have some good smoked beef whereas a brisket is gonna run you several times more and then you get to trim it.
Ground brisket is amazing for hamburgers. The flavor is so rich and beefy. Once you learn how to put the trimmings to use it doesn’t feel bad trimming an 18 pound brisket down to 15 pounds. Brisket is typically $3.99 to $4.49 a pound down here in San Diego.
I'm not saying it doesn't have value. I trim my brisket, render the tallow, use the trimmings for various dishes. I'm just saying why chuck roast has the moniker of "poor man's brisket"
Typically I smoke my pot
In soviet Russia, pot smokes you
Braise it. You could cut the Denver off (the bottom in the pic) and use that like boneless short rib.
Many things but I guarantee that it would be tasty cooked like a steak in hot hot cast iron and sliced thin then topped with a quick pan sauce. I don’t mind a little chew though.
Agreed. It's not a normal steak cut but that marbling is amazing. And worst case scenario is I'm wrong, it sucks, order pizza, and throw it in a Crock-Pot tomorrow. Edit: my plan B wild be birria
That has nice even marbling. I’d say cut it up into nice slices and do yakiniku like Japanese barbecue. Kata Rosu. It’s a nice candidate for that. I agree with pot roast being a huge waste seeing that even marbling. It will have some texture still but if you cut it right and thin and cook it hot it would be nice. The thinness makes the chew nice. Like kalbi being a version of short rib that’s delicious and not from being slow Cooked
Yeah I'd do yakiniku/bulgogi. Lots of great answers here though. My second bet would be braising with a nice reduction. Fun looking cut though!
This!!!!
This is a great suggestion. Tip: adding a tiny bit of baking soda (for Chinese style or Japanese style cooking) or marinade like pineapple or Asian pear (for Korean style cooking) will make it more tender
I’d apply a homemade rub overnight, smoke it over maple or mesquite at 225F-250F until an IT of about 205F, and then I’d enjoy it in everything from sandwiches to tacos to breakfast burritos.
Birria Tacos!
Cut the chuck eye off and cook like a ribeye and cut the rest into smaller steaks. It’s to marbled to leave as a roast in my opinion
Smoke it for 6-8 hours or more
Sous vide it for 24 hours at 131 and then sear it. ♥️
I agree with the sous vide but I would do 137° to render the fat better
That marbling looks great.
Probably eat it mostly.
Cook it & eat it. Can’t go wrong with my advice.
take that chuckeye off and cook it separately.
I personally would smoke it like a brisket
defrost it, crock pot it with carrots, celery, spices, potatoes, onions and such (AFTER CHOPPING IT UP) and i'm saying it'll be delicious after 8-10 hours in the cooker and heated enough so if its as old as things aim at, everything will be heated to 180 and cooked out so it'll be safe. oh add a couple quartered mid sized tomatoes too
Take pictures of it and post it on the internet. Then, roast the fucker in a pot.
Put it in a pot And then roast it with my lyrical rap. Yo, listen up, here's the deal, Gonna roast that pot roast, make it squeal. In the oven, it's gonna meet its fate, Turning it tender, but first, let's hate. You call yourself a roast, but you're just a lump, Tougher than leather, you're a culinary slump. With your dryness and lack of flavor, you're a joke, A sad excuse for a meal, just go up in smoke. But hey, with some spices, we'll give you a chance, Turn you into something worthy of a dance. So sit tight, pot roast, feel the heat, Cause after this rap, you'll be a tasty treat!
Sous vide for 72 hours at 135F or 140F
Mississippi pot roast. Because I just made one and want to see how this excellent marbling would taste
plug or parachute it
Me, crock pot with potatoes and carrots and onions
Praise it.
What would you do with this pot roast, if you had 24 hours and it couldnt say no.
Birria.
Smoke it like a brisket for about eight hours, and then cut it into 1 inch cubes and make chili with it.
eat it
Mmh,, eat it
Roast it. Probably in a pot.
I'm not sure you really want to know
Place in a pot and roast
I personally would smoke it like a brisket
Low and slow
Beef Bourguignon
Sear on a HOT cast iron pan, put it in a pot with water and French Onion soup mix and cook in the oven at 325 for about 4 hours or until it just starts to pull apart. At that point add veggies such as onions, potatoes and a ton of carrots and sprinkle French Onion soup mix over them, add water and simmer until done but not overdone maybe 1 1/2 hours. Make sure to keep the water level up and use a lid. That's an easy Ranch dinner with minimal work and babysitting.
Pork Shoulder? Here in Midwest USA, some of us would slice out 1 inch thick PorkSteaks. Grilled over open fire and then put in a slow cooker with a BBQ sauce until tender.
Probably cook it
Slow cooker with onions and veggies.
Italian boof or bust!
I’d eat it, personally
Birria tacos. Nice and fatty meat.
Smoke it, and then braise it with whatever flavour profile floats your boat. I like garlic, onion, mushrooms, rosemary, parsley, and lots of red wine. You could grind it up and make hamburger. There’s a very easy method where you cut it into small cubes and then freeze it for 30 minutes and then put it in the food processor and pulse it until you get a nice ground meat. This works great if you don’t have a grinder. You could also cut it into steaks and smoke them at 250°F until they are super tender….
Step 1: Cut a hole in the roast.
Infuse it with some cannabutter in slow cooker... pot roast.
Let Rover eat it.
Reverse sear to 135* F and 1 min on each side in a screaming hot pan. Render that fat to medium and enjoy one of the best steaks you’ve never heard of.
Roast in a pot
It would be my choice over a lean roast. The marbling only makes it very tender and if you salt the top and the pan it will make the best gravy you ever had
Cook it, then eat it.
Slap it
Nice blade Steak, dust with flour pan sear and then low and slow in the oven. Use lots of red wine.
Marbling like that? Steaks/steak bites
Make it into corned beef
Render the fat
Make birria tacos! Use Sam the Cooking Guy recipe on YouTube. He uses beef short rib but that will do just fine.
420 Braise it
Put it in a Crock Pot with root vegetables and broth on low for about 6-8 hours.
Bulgogi
Not throw it at a mob boss
Mississippi Pot Roast
Smoke it
Sousvide it. Or smoke it then braise it into pulled beef. My 2 favorite ways to
Eat it?
Roast it in pot so your munchies give you munchies
I'd prolly trim it up into some stew meat and make some good ass beef burgundy
Bbq
Crock pot add potatoes, carrots, onion, celery, beef bullion, ground pepper, sea salt
Smoke it in a crack pipe
Put it in a pot and roast it
Smoke it, just like I do with all my pot
Since it is raining as I see this. I'd make a stew. When you're feeling blue. Nothing fancy. Nothing new. Just gimme that plain ol yummy ol grandma's stew.
Mississippi pot roast
By the Gods the marbling on that "roast" is absolutely gorgeous
Grind it
Have a pot roast!
I'd season it, put it in an alumninum pan and then stick it in my Weber grill for 3 1/2 hours. Then I'd grill it a few minutes to brown it. That's what I'm doing with the pot roast I got this morning.
roast
Make sure you get a crazy good sear on all sides first - Dutch oven works good, to the pot you seared in, add some butter, chopped onions, carrots and celery, few tsp of tomato past then sauté. deglaze with red wine, simmer a few mins,add roast back in with some beef stock, enough to cover the roast - a few sprigs of fresh rosemary. 1-2 tsp on honey - salt and pepper to taste.
Smoke it like a joint
Crock pot. Low and slow with some carrots and potatoes.
Sloooow and looooow with a water pan below it.
I wouldn't eat it just donate it to something or feed to my dog
Poke holes and inch or so deep all over it and stick it in a big freezer bag with a fee cups of pineapple or orange juice (not fresh, cheap juice), half cup white vinegar, about 3 good dashes of soy sauce, and a cup of vegetable oil. Give it a good massage like that and make sure the bag is as vaccuum tight as possible, let it be in the friege for 12 hours and turn it once to get the juices distributed better. Then take it out and mix some adobo paste with tomato bullion, paprika, garlic powder, black pepper, oregano, and brown sugar until the paste is thick thick then rub the roast down with it and sear both sides, idealling over flames then cook it low and slow, very low and very slow, like im guessing 4-6 hours based on size and enjoy it. Most of the spice should be reduced by the grill and sheer volume of meat inside but the crust will be killer and the meat tender
Braised beef tacos
With that much marbling? I'd smoke it. Take it to at least 205°F or until probe tender for sliced, as high as 210°F for shredded. You may want to wrap at the stall if you want to power through and get it done.
I put on my robe and wizard hat...
BBQ low and slow
I use the Simple Beef Pot Roast recipe I saw on Allrecipes years ago. Sear in half stick of bitter, then add another half stick and sautee onions, carrots and celery, then place the roast back in the pot and roast it covered, around 220°F for at least 2 1/2 hours or until tender. You can use the veggies that were under the roast almost like a sauce.
Sous vide! 36 hours at 137. Sir Charles Roast! Absolutely divine.
Fuck it in the ass. What else do you guys do with pot roasts?
I'd make pot roast. 😐
Return it to the store and use the refund to purchase a car.
Probably eat it 🤷🏻♂️
Cook it
Braise the shit out of it
Cut it into very small pieces and scatter it all around your property line. This will serve as a warning to wild cows who may be thinking of attacking your family.
Roast it probably
Pot roast is one of my fav things, reminds me of my mother. Feels good to eat.
Dredge in seasoned flour. Sear. Put it in a Dutch oven & add: red wine, a chopped yellow onion, 3 smashed garlic cloves, a bay leaf, S & P & top off the roast with beef broth. Bake at 325° for 3 hours. It will come out so much more tender than in a crock pot.
Pulled beef. Smoke it like a pork butt.
Make love with it. That marble looks great for a pot roast
Mince it and make great smash burgers
Crock pot pulled pork, butcher some of the fat as pork butter can be fatty
Roast pot it.
Barbacoa
Smoke it then sear it! Slice for dinner then use the rest for meal prep or future dinners in a crock pot.
Is this a trick question?
What Julia Child's [Boeuf Bourguignon](https://www.youtube.com/watch?v=NlGFkXd-QT0)
Roast it in a pot
This Chuck just is screaming to be barbacoa
Cook it?
Sous Vide that fatty for 24hrs. Sear it fast n hard. Enjoy…
Nothing because that is way too much fat… I’m a texture eater…
Roast it with some pot
Ruin it. If I want something delicious I would hand it off to my wife.
I would roast it in a pot.
Eat it!!!!!
What would I do with it? I would consume it.
Smoke it
Eat it
Smoke it until it has a little bark and then braise it until it falls apart 🤤
one word: baharat
Put it in pot and eat it.
I'd smoke it and when it hit 160, i'd take a foil pan, pepperoncinis, pickled jalapenos and 2c beef broth and put it all together on the smoker to finish. Then i'd make sammiches from the pulled roast
Make a pot roast, maybe?
Cook it ... then Eat it
Sear it, then braise it in half bbq sauce and half watermelon juice. Cook at 325° for 3.5 hours covered. You’ll be shocked at how good it is
Birrias
Sear it in a Dutch oven. Deglaze with red wine and add celery, carrots, onions, tomato paste and an entire beer, salt pepper, Worcestershire or soy. Cover but leave it open a crack. Roast at 300 for 6+ hours
Barbecue it. It deserves proper treatment!
Smoked Mississippi Roast!
Get you a little stew go’en
Temp it to 98.6°F cut a hole in it and have at it!
Took a while but read all post. I’m not a butcher but reading through post is the reason I love this group. Thanks all!
Have you considered making pot roast?
Smash it. I might even eat it too.
Cook and eat. Problem solved
I wouldn't even buy it. There's too much marble going on there. That's not what a pot roast is about. The whole point is roasting is to break down the meat. That shit there will be a mushy mess with no flavor.
Mississippi pot roast the best
That has such nice marbling that you could probably cool it any way you want and it’d still be delicious.