Selecting the right chuck
roast is critically important to your success.
First .. forget the "arm roast" and
choose a "blade roast". Chuck arm
roasts have less overall fat and less fat
marbling. They are basically a big clod of muscle
(meat) that is difficult to keep moist with a lot
less flavor than the blade roast. They're cheaper
.. but not as good. Blade roasts are essentially
giant rib-eye-like steak-roasts ... and cut like
them. Avoid big chunks of "hard fat" in
your blade roast and look more for marbling
"ribbons" of "soft fat"
throughout the muscle. If the roast is naturally
"sectioned off" into smaller
"eyes" like a filet mignon ... it will
be more tender. Try to pick one that's not a
uniform huge slab of meat. Remember ... the more
"soft fat" marbling in the chuck ...
the finished product will be more moist with more
Last ... "holding" any big meat
including chucks, brisket or pork butts ... after
it has hit the target temp is also very
important. Holding further tenderizes the meat
and also allows the bark to dry out to a nice
crisp crunchiness. The interior will stay moist
in a slow-cooker or electric roaster oven ... but
proper holding will allow the bark to "firm
up" again. It takes a chuck approximately
2-3 hours of holding to drop from 203F to 165F in
a slow-cooker. The "warm" setting on
most slow-cookers is 160-165F ... so plan on
"holding" as part of your cooking time.
Use the holding period to make side dishes ...
transport it to a party ... attend an insurance
seminar ... or take a nap. Whatever you want.
Make sure to "hold" it. Next page ... click here.