I want to make a beef roast this weekend--as in, nice and pink in the middle, thin-sliced. I went to my local fancy-pants butcher (where I've had great experiences before and the emphasis is on high-quality, humanely raised animals). My knowledge of beef cuts is not great, so I asked what they had that would be appropriate. The only roast-like cut of meat they had was a chuck roast, and the woman helping me told me it would be great for pot roast. No, I clarified, I wanted to make roast beef. "Oh, it's great for both" she said. I replied that usually one cut is not good for both--cuts that do well in lots of liquid on a long, slow cook don't produce tender roast beef. She asked the guy standing there butchering a whole animal and he said, "Definitely chuck roast."
I figured it must just be my ignorance and bought 3#. Now I'm doing research and when I look for chuck roast recipes *all* I come up with is long-braise stuff--stews, pot roasts, etc.
Do I have to change my plans to beef stew? Or can I really roast this thing medium-rare and come out with a good meal?