Foiled Chuck!
Anyone that has witnessed my shenanigans at the shop or a farmers market knows that I consider the Rib Eye the granddaddy of all steaks. What most people don’t know is that my second favorite is the Chuck. Wanna know why? BECAUSE IT IS RIGHT NEXT TO THE RIB! It is one of the most versatile cuts on a cow, as it can be dry roasted, braised, cut into steaks and grilled, you name it.
Here is a cool way Laura cooks it:
- Season the roast however you like (For us, garlic powder, and Worcestershire)
- Wrap the VF Chuck Roast in foil with onion wedges and 1/4 cup water. If you have read more than a few of my serving suggestions, you know that I subscribe to Alton Brown’s theory that if you are going to add liquid, you may as well add favor at the same time (wine, citrus juice, stock, etc.). However, here we just want to add steam, so why waste good wine?
- Roast at 325 for 2 hours for a 3# roast.
- Slice and serve… Or if your like me, slice, wait for it to cool, place between 2 slices of sourdough slathered in mayo and consume!