Every once in a while my grocery store will have a sale on Angus boneless chuck roast. It is usually $1.00 more per pound than select chuck roast that is usually on sale also.
I usually take advantage of the Angus in this situation but if I am just going to pot roast it, does it really make a difference? I would think that additional fat in the meat would get rendered out anyway during a low slow braise.
It would certainly make a difference if I was going to grind it for hamburger or something.
Anyway, what do you people think?
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