Rump roast is a little more tender, though you’ll find more flavor in chuck. Oftentimes, these cuts can be used interchangeably, but it really depends on the recipe and what you are trying to ...

Ingredients 907 g beef chuck roast, cut into 100 g cubes 1 tbsp salt 3 tsp black pepper 2 tbsp vegetable oil 1 large carrot, diced 2 stalks celery, diced 2 large white onions, diced 4 cloves ...

I have never looked at a chuck or arm beef roast – with its ribbons and pockets of fat – and thought, "That needs more fat. Let's cook it in butter." ...

Beef chuck roast is the perfect cut for this Asian classic because it's nice and fatty. You can combine it with other cuts, too, to give the flavor and texture more depth.

Not only is pot roast a convenient meal, but an economical one, as well. That’s because you don’t need to buy an expensive cut of meat to make a tender, moist pot roast.

1 boneless beef chuck arm roast (arm, shoulder, or blade), about 2½ lbs. 1 packet ranch dressing mix 1 packet dry onion soup mix 1 tsp. freshly ground black pepper 2 tsp. granulated garlic 4 to 6 ...

1 boneless beef chuck arm roast (arm, shoulder, or blade), about 2½ lbs. Place roast in a 4.5 to 5.5-quart slow cooker. Add ranch dressing mix, onion soup mix, black pepper, garlic, pepperoncinis ...

These Beef Tamale Biteshave you covered! Using Chuck Arm Roast – a slightly spicy beef mixture is settled on top of a masa base, then topped with a cilantro crema.

Not only is pot roast a convenient meal, but an economical one, as well. That’s because you don’t need to buy an expensive cut of meat to make a tender, moist pot roast.