ISO: ISO Dawn_MO or someone else who knows about chuck roast...

[andreaindc]

Am making your Southwest Shredded Beef Sandwiches tomorrow night.

Link: http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=34577

Must admit I braise cross rib chuck steaks, but have never done a roast... I got the chuck roast (boneless cross rib). It has a layer of fat across the top and is tied. Do I leave it this way when I wrap it in the foil, or do I need to remove the fat and re-tie it?

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=34577

 

[dawnnys]

I, personally, would keep the fat. But it depends on how much fat content you want, I guess.

 

[andreaindc]

Thanks, Dawn. Leave it tied, too, right?

 

[dawnnys]

Yes, should cook more evenly that way.

 

[dawn_mo]

Hi Andrea...

I used a bottom or top round roast, and it had a layer of across it. I left it on, and took it off after the roast was done. I hope this isn't too late. I hope you like it.

 

[andreaindc]

Not too late at all - am making it tomorrow. Thanks Dawn!