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Chuck eye roast

post #1 of 13
Thread Starter 

I bought one and I don't know what to do with it.  I've never bought this cut before and I was originally seeking a piece of bottom round for a pot roast.  The butcher said this cut is more tender than the chuck roast.  Is it good for a long slow braise?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 13

Looks to be a center cut of the chuck roll. Treat like any other chuck roast. Sear it, into a pan and pot roast. Add a little liquid first if doing it in a 275-300 oven. They will create a lot of their own liquid to cook in. Otherwise for a pot roast on top of the stove add liquid about halfway up the side. Cook until fork tender, make gravy from the cooking liquid!

 

My garlic and scallion stuffed roast I posted not to long ago was a chuck roast.

post #3 of 13

It's the eye of the chuck, the muscle from the center, the most tender one. It works great as a long slow braise, but unlike the whole chuck, you can also get stunning dry roasts out of the eye of chuck. It's a real treat, I absolutely love that cut but it's not always easy to find or to convince your butcher to cut it for you. 

 

Here's a pdf that gives you more details on the cut, and some recipe ideas. 

 

Well... darn. I can't attach a pdf? It says I don't have permissions to make attachments. :(

 

PM me your email and I'll send you the pdf. 

post #4 of 13
Thread Starter 

If I braise it as a pot roast will take as long as a chuck or less?

 

I'll see how it goes and then I'll do a dry roast some other day.  Thanks!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 13
Thread Starter 

It turned out very very well.  I braised it with a little beer and beef stock and finely chopped mirepoix.  In the last hour I added pearl onions, potatoes, carrots and mushrooms that I sauteed in butter.  Hubby made yummy noises as he devoured it.

 

 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 13

YUM! Love roast beef!

post #7 of 13
Chuck eye is great! I use it for inexpensive steaks at home, tender almost like a ribeye but no marbling
post #8 of 13
Thread Starter 

I wonder if I can use it for country fried steak!

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 13

Yes you can! That cut of the chuck is pretty tender so beat the heck out of it and bread. Let it rest breaded in the fridge for 15min(seems to make the breading stick better) then fry in bacon fat. Use some of the seasoned flour and the fat to make a cream gravy with tons of black pepper... mashed potatoes... okay now I am getting hungry :lol:

post #10 of 13
Thread Starter 
Quote:
Originally Posted by MaryB View Post

Yes you can! That cut of the chuck is pretty tender so beat the heck out of it and bread. Let it rest breaded in the fridge for 15min(seems to make the breading stick better) then fry in bacon fat. Use some of the seasoned flour and the fat to make a cream gravy with tons of black pepper... mashed potatoes... okay now I am getting hungry lol.gif

Yea! It seems like it would work better than bottom round! Can't seem to find a decent country fried steak around these parts. Gravy too yum, though I think I may use some sauce to make that. Slurp yum!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #11 of 13

Just happened to make CFS the other night and took pics.

 

These are Eye of Round, it's what my local place uses, well trimmed of silver skin. Forget the price, $4lb and change.

 

 

post #12 of 13
Thread Starter 
That's fantastic bubba! I have a question about the gravy. You obviously made it in the same pan using the drippings from the fried steak. Does it not pick up little burnt bits from the bottom?

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #13 of 13

That depends on if you have burnt bits in the pan. I keep the oil hot enough to brown, but not burn. You really have to monitor what's going on with pan temp. Crusty bits are fine, they turn soft by time the gravy is finished cooking. I season with granulated onion, for salt I use equal parts good quality beef & chicken base and lots of fresh black pepper.

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