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I have a ragu recipe that calls for cubed boneless beef chuck roast. I'm planning to use something from the online grocer that is called "chuck pot roast," which is boneless. This is the same thing (or close enough), once I cube it myself, right? Thanks!

asked by ron-val-ron over 6 years ago
4 answers 1941 views
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hardlikearmour is a trusted home cook.

added over 6 years ago

Sounds the same to me. Basically a tough cut of meat that needs braising to make it tender.

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added over 6 years ago

Yes that is it, although there are several cuts of chuck. Chuck has nice marbling, so it cooks up very tender in a pot roast or stew, it's my favorite stew meat. Remeber, after browning, cook long, low and slow. I suppose it is supposed to flake in the ragu and it will do that beautifully.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Thanks folks, low and slow it is...

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added over 6 years ago

Per the above answers, yes. But cut it as small as you can. A ragu is one of the few Italian sauces that actually does need to cook and break down or pretty long period of time.

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