In-Store Special ~ Ft. Collins & Sterling Markets
Sale Starts Tues., Jan. 18th through Sat., Jan. 22nd.
“While Supplies Last”
Beef Chuck Roast Information
Mike’s Meat Market offers a boneless chuck roast fabricated from the Clod heart (triceps brachii) muscle group. This is from the forequarter of the animal and can be less tender than other cuts due to the muscle’s use in the locomotion of the animal. With that said however, this roast can also be very tender when cooked properly as well as being a very flavorful roast. This roast is highly recommend to be used is a slow cooker or braising type cookery methods. The end result will be a flavorful, moist roast.
4 lb. Beef Chuck Roast
1 tablespoon Minced Garlic
1 tablespoon Dried Rosemary
3 Bay Leaves
1 cup Soy Sauce
6 cups Water
1. Place roast in slow cooker. Season with garlic, rosemary, and bay leaves.
2. Pour in soy sauce and water.
3. Cook on low setting for 6 to 10 hours.
4. Remove roast and pull/slice and put into your favorite roll or bun.
5. Use the remaining juice in the slow cooker as a dipping sauce. The juice can be thickened if preferred.
Additional Cooking Method
Slowly brown 2-1/2 to 4-pound pot roast on all sides in small amount of oil in heavy pan. Pour off drippings. Add small amount of liquid. Bring to a boil; reduce heat to low. Cover tightly and simmer gently over low heat on top of range or in 325°F oven 2 to 3 hours or until beef is fork-tender. (It’s not necessary to turn pot roast during cooking.)
DRY RUB SUGGESTION: WEE WILLY’S SEASONING OR JIM BALDRIDGE SECRET SEASONING!! THESE SEASONINGS CAN BE PURCHASED AT BOTH MIKE’S MEAT MARKET, LLC LOCATIONS!!!