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Coming from the steer’s shoulder, the muscle is known to be medium-active, influencing its popular characteristics: firm yet tender in texture, juicy, and consistent. Each roast ranges from 2.5 lb. to 3.5 lb. Though best after a pot-roast, braising to a shredded state is also a common method of preparation.
Easy on the wallet but rich in flavor, “Poor Man’s Burnt Ends” are made from a chuck roast instead of the brisket. In half the cooking time, you’ll have tender, juicy, bite-sized pieces of perfection.
Did you know the roasts sitting in your freezer can become scrumptious barbacoa tacos with a little help from a slow-cooker?
These wine-braised mock tender fillets are super flavorful, basically like tiny pot roasts, perfect for a night requiring comfort food.
