A chuck eye roast is a large cut from the center portion of the shoulder area. The entire roast is typically cut in 3 to 4-pound portions for sale. The cut has plenty of flavor but must be cooked low and slow.
The best ways to cook a chuck eye roast.
Chuck eye roast should be cooked low and slow. While the cut comes from the most tender part of the shoulder, these are still muscles that the animal uses a lot so the meat is too tough for high-heat cooking.
Seasoning a chuck eye roast is a must. If you are roasting, braising, slow cooking, or pressure cooking, you may also want to brown the exterior of the roast before cooking. This technique will give the meat a tasty-looking crust, and more flavor.
Use a 2-step method to cook chuck eye roast on your Traeger. First, smoke the roast for 1.5 hours at 180 degrees Fahrenheit. Then, transfer the roast to a dutch oven and braise in liquid for 4 to 5 hours at 275 degrees until the meat is tender.
It is an excellent cut for making pot roast, braised beef, and other flavorful tender beef dishes.
Expect to pay around $6 per pound for this cut at the supermarket. It's one of the least expensive cuts of beef. For grass-fed or other specialty meats, expect to pay $10 per pound or more.
The roast is done when the internal temperature of the meat reaches approximately 203 degrees Fahrenheit. The meat should be very tender, and pull apart easily when tugged with a fork.
Chuck eye roasts are ideal for pot roast, or any other low and slow preparation. It's a good cut for beginners because as long as you keep the temperature low, you'll have a delicious dish.
Yes, you can substitute any cut labeled chuck roast for chuck eye roast. Any recipe for chuck roast will also work with chuck eye roast, as long as you cook the meat until it is tender.
Chuck eye roast can be considered a type of chuck roast. Beef cuts labeled as chuck roast may come from various parts of the chuck. Ask your butcher if you want a chuck eye specifically.
Never cook chuck eye roast or any large cut of beef from frozen.It must be completely thawed before cooking for the best results and for food safety.
As one of the more tender of the chuck roasts, you can try a more traditional roasting preparation with chuck eye. Roast the meat at 350 degrees Fahrenheit for approximately 1.5 hours, until the internal temperature reaches 135 degrees (medium-rare).
You may find the meat of a roasted chuck eye rather tough to chew. Roasting is a better choice with the more tender -- though also more expensive -- ribeye roast.
Cuts from the chuck, including chuck eye roast, are used around the world for low and slow preparations such as Japanese-style beef curry, German sauerbraten (a form of pot roast), and Mexican carne deshebrada (shredded beef).
The French call this cut "morceau de basse-côte sans os" or "boneless piece of low rib." The word "basse-côte" is the French term for what we call chuck. "Aguja" is the Spanish word for chuck. The Spanish term for chuck eye roast is "aguja sin tapa" or "chuck without cap."
National Cattlemen's Beef Association identifies the chuck eye roast with UPC number 1095. You may see this number in the UPC code on the beef package label at the supermarket.
According to the USDA, a 6-ounce portion of roasted chuck eye roast contains 402 calories, 41.8 grams of protein, and 26 grams of fat.
We’re taking an all-time household classic and injecting it with wood-fired flavor. This easy recipe starts with a chuck roast that is rubbed with a blend of spices, then smoked on the Traeger. Drop the roast into a Dutch oven with potatoes, carrots, onions, herbs, and beef stock and braise until tender.
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A Tex-Mex take on slow-braised chili over Texas Beef blend pellets. Beef chuck is braised with chilis, topped with avocado, cheese, scallions and served with tortillas for some deep flavored spice in every bite.
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