chuck roast is superior, for it's delicouse fat. I throw it in a roasting pan with a thing of onion or mushroom gravy mix and some onions and cook 1 hour on 325, then take it out and throw some taters and more onions on it, making sure to drippble the juice over the taters. i never put any carrots or sweet potatoes or celery or any shit in there. cook another hour and a half to two hours, take the lid off the last 30 min to let the taters get browned a bit. I had this every sunday for years as a hangover food, it's great with some brussel sprouts.
>>7308334 I too love chuck. Probably the best half of the cow. Can anyone redpill me on chuck steaks? They are much cheaper than ribeyes and look nice and fatty, I hear it isn't good though. Can I just grill it?
>>7307630 >>7308334 chuck's good partly for me because of it's uneven fat distro. I braise the whole thing, after a few hours, tear it up with a fork, mix it all up, almost resembles pulled pork. I love the randomly super-fatty bites of small meat fiber with fat hunk
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