I asked Z what he wanted for dinner, it’s Saturday after all. I ran down a short list, but his eyes lit up at Beef Roast. I can do that, so I headed off to our local mart that’s going through some renovation (it’s time they put some money in the poor ol’ gal).
Hurm, the meat department is still under construction and the choices were either this chuck roast or spending nearly 30 dollars on some fancy cut. Considering the source (no ideas), I opted for this 3 pound rig. I figured if I cooked it gently, with some flavors, pulled at 130 or so, we’d get something we could sink our teefs in to. This remains to be seen since it just went in to the oven.
Extra virgin, s&p, fresh rosemary, tent with bacon on the little end. Install to 14″ cast iron fry pan with trivet in to 325 degree oven. Jack heat to 350. In an hour, will drizzle with red wine, squeeze of fresh lemon juice with a few pats of butter. When done, I’ll pull and let rest.
The jury is out, but I’ll bet you dimes to limes, this roast will do just fine.
xo, Biggles