I've been looking at roasts in the store, especially looking at the
chuck roasts since they were highly recommended, and my store doesn't
seem to have the ones most recommended. I supose it's just a bad week.
But some of the labels are similar to what was recommended, so I
thought I would list what I have found and see if any of these would be
ideal.

The types of chuck roast that were listed here a

chuck eye
7-bone (chuck eye, the underblade, and the top blade) (too big for
crockpot)
chuck blade (too big for crockpot)
top blade
underblade
shoulder (too big for crockpot)

Since I am looking to have a roast that falls apart into stringy
pieces, then the underblade was considered the best for that.


I have found 3 chuck roasts there, although only one seems to be
stocked daily.

7 bone chuck
chuck blade
chuck pot roast

The first two are too big for the crock pot. What is chuck pot roast?
Is that a different name for the one the chucks listed above?

Now, for the other roasts available at the sto

top round roast
round bottom roast
eye of round
round tip roast

Are any of those chuck roast without the word chuck? Is the eye of
round different that chuck eye? Would any of these roast fall apart
into the stringy pieces? The ones I have done in the past that happened
to fall apart (I have no idea what I bought, it was probably whatever
was on sale), they were boneless and fit easily into my smaller
crockpot.

Thanks again.

On 4 Apr 2006 01:01:38 -0700, "
> wrote:

>I have found 3 chuck roasts there, although only one seems to be
>stocked daily.
>
>7 bone chuck
>chuck blade
>chuck pot roast
>
>The first two are too big for the crock pot. What is chuck pot roast?
>Is that a different name for the one the chucks listed above?

Cut them up into pieces, use one, then freeze the others.

--
Siobhan Perricone
One trend that bothers me is the glorification of
stupidity, that the media is reassuring people it's
all right not to know anything.... That to me is
far more dangerous than a little pornography
on the Internet. - Carl Sagan

> wrote

> Since I am looking to have a roast that falls apart into stringy
> pieces, then the underblade was considered the best for that.

> chuck pot roast

This is what I think you want. It's what I would get. It's also
what I use to make stew beef.

Those rounds are not what you want for the purpose you
stated.

nancy

In article .com>,
" > wrote:
(snippage)
> >
> > Cut them up into pieces, use one, then freeze the others.

>
> Those two have bones. It wouldn't be a problem if I were baking it, but
> even the large crockpot won't hold them, and I don't have a meat saw.

Would the 'butcher' cut them in half for you with their saw? Assuming
they have one. :-/
--
-Barb
<http://jamlady.eboard.com> Updated 4-2-06, Church review #11

"If it's not worth doing to excess, it's not worth doing at all."

In article .com>,
" > wrote:

> Siobhan Perricone wrote:
> > On 4 Apr 2006 01:01:38 -0700, "
> > > wrote:
> >
> > >I have found 3 chuck roasts there, although only one seems to be
> > >stocked daily.
> > >
> > >7 bone chuck
> > >chuck blade
> > >chuck pot roast
> > >
> > >The first two are too big for the crock pot. What is chuck pot roast?
> > >Is that a different name for the one the chucks listed above?
> >
> > Cut them up into pieces, use one, then freeze the others.
> >
>
> Those two have bones. It wouldn't be a problem if I were baking it, but
> even the large crockpot won't hold them, and I don't have a meat saw.

Purchase a regular hacksaw and use it only for food. :-)
That's what I have done. IMHO a "bone saw" is an invaluable kitchen tool.

A medium toothed blade works best for me.

>
> I'd actually like to cook as much as I can at once time. I just want to
> make sure I get the kind that will turn out like I want. I've been
> disappointed by some of my previous purchases.
>

I recommend 7 bone, but that's a personal preference.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

> wrote:
> chuck pot roast

You probably want this one.

> Now, for the other roasts available at the sto

> top round roast
> round bottom roast
> eye of round
> round tip roast

The chuck is from the "shoulder" of the steer, near the head.
The round is from the "hip/butt" of the steer, near the tail.
Both groups of muscles do lots of work.

> Are any of those chuck roast without the word chuck? Is the eye of
> round different that chuck eye? Would any of these roast fall apart
> into the stringy pieces? The ones I have done in the past that happened

Are you looking to make shredded beef? Chuck is your best bet, but, in
the past, I've used bottom round roast with ok results to make italian
shredded beef for sandwiches, or tex-mex shredded beef for burrito
filling. Bottom round is leaner than chuck, but still shreds ok.

My preference for burrito filling is shredded pork -- Boston butt is
the cut to use. Despite the name, it is actually pork shoulder,
similar to beef chuck in where it is located on the animal. It is
fattier (and juicer and tastier, IMO) than beef chuck.

J