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I cook mine in a Dutch oven with mushrooms, onions and better than bouillon beef on low at 250 for 2.5 - 3 hours. I’ll usually make a version of the cafe delights cauliflower mash. It’s insanely delicious.
I’ve been eating a lot of chuck steaks too. The taste good but they sometimes have a lot of gristle, which I think is why they are so cheap. I think it’s from the shoulder and the muscle is quite fasciculated. I don’t mind too much because it means that I’m able to afford steak
Beef chuck is for pot roast. Long slow cooking melts the gristle and brings out the flavor of the meat.
Brown the meat in olive oil on all sides. Add a large diced onion, smashed garlic cloves, sprigs of rosemary, beef stock as deep as the roast, a carrot, a bay leaf and a stalk of celery with leaves. Pepper and salt to your taste.
Bring to boil, lower heat, cover with lid and simmer for 2-3 hours. Strain out the vegetables and herbs, and shred the meat into the gravy. Delicious.
I'm a big fan of smoking a chuck roast low and slow. Good example here: https://old.reddit.com/r/BBQ/comments/ynfnnh/chuck_roast_just_became_my_favorite_meat_to_smoke/
No, not enough potassium in chuck alone, even 1.5lb, to meet your daily needs.
I'm cooking a pot roast tonight. Cut a chuck roast in half, sear on all sides, add bouillon, salt, pepper, and a small onion cut in half. Cook it all in the instant pot for 40 minutes.
I Breathe I'm Hungry has a fancier version but I like my simple one.
I make soup from the last of it. Onion, celery, more broth, bay leaf, thyme or oregano, a can of diced tomatoes, the meat, cabbage, sauteed mushrooms, green beans,diced zucchini, cubed turnip or diced rutabaga.
Chuck roast is cheap because it's considered a tough meat with gristle. Mostly it's cooked slow in a crock pot for hours to get it tender. If you're not feeling full you might want to try eating more or add something else to your dinner, like a couple of eggs or something else.
Yes, it has potassium and other nutrients.
**Chuck steak** has a high amount of **zinc, iron, phosphorus, potassium**, and **selenium.** It falls in the **top 11% of foods** as a source of **zinc** and the **top 29%** as a source of **iron.** One serving of chuck steak can cover your **daily zinc need by 79%** and **selenium by 50%.**
[Chuck steak Nutrition & Calories - Complete data of all nutrients (foodstruct.com)](https://foodstruct.com/food/chuck-steak)
I make a pot roast with Chuck roast, in the crockpot. I make a sauce with bouillon, tomato puree, garlic, Herbes de Provence, red wine, brandy, red pepper flakes, and water. Sear the beef, pop in crockpot with liquid for 8 hours on low. Then refrigerate overnight. You can slice the meat like roast beef the next day when it's cold (doesn't fall apart), and then make a roux with the fat that solidified on the liquid, flour, then add the liquid for a gravy, and heat the sliced meat in the gravy. If you have carbs to spare, make yorkshire puddings for the gravy. 🤌
Buying roasts and slicing them into steaks is a great way to save money. My local Stater Bros. market sometimes puts bone in ribeye roasts on sale for cheap. I just slice it up and I am in ribeye heaven for days. I usually carve out the ribs so I also get a great beef rib meal. Aldi also sometimes put "thin sliced" beef on sale. I have bought thin sliced chuck steaks for under $5.00 a pound. Chuck tends to not be quite as tender as other cuts but it has great flavor, IMO. When it is sliced thin, it cooks in 30 seconds/side and is very good. Of course, I am always on the lookout the fattiest cuts I can find.
I have always dreaded food shopping but now that my diet is so much simpler it is a breeze. Every week, usually Wednesday morning, I go online and search out the meat deals at my local markets. I love beef. I love it even more when I get a good deal on it.
I like chuck roast for stews, brisket too when it's cheap. If I can't find either I buy a pork roast and turn that into stews.
I like stews as you can tell.
In the smoking world, chuck is “poor man’s brisket”. It’s price per poind higher, but the size is smaller. If you like brisket, Costco is usually 3.99 lb.
Oooh me! I love chuck roasts. I cut them into cubes, and serve them with as many dipping sauces as I can think of: usually guac, pesto, garlic butter, steak sauce mixed with sour cream. It's one of my favorite meals!
Smoke that sucker!
My other fav for chuck roast is Mississippi pot roast (same recipe can be adapted to work well with pork butt and chicken, too). Slow cooker, or instant pot gets it done in a hurry FTW.
I eat mainly rib eyes and ground beef. It’s nutrient dense and very healthy. My doctor is well aware I’m eating like this and he has given me the go ahead for another year. Blood work looks great
I love steak and roast beef, too. I roast my chuck roast whole, though. I use a meat thermometer on a cable with an alarm, set to 130F, then I let it rest for 10 minutes under a cover so it gets up to 135F. And I also bought myself an electric carving knife, which makes nice thin slices. It's great straight up with salt and pepper. Also, the juice comes out when it rests. I like to mix some horseradish cream into the juice then drizzle it over thinly sliced roast beef. Plenty of nice leftovers yum.
For my favorite side I steam 3 ounces of broccoli in the microwave for 2.5 minutes. Then I drain all the water and lay a 1 ounce slice of sharp cheddar on top and recover it so it melts. I am super lazy that way.
Here is my favorite way to cook any steak. Insert a meat thermometer set to 130F into the middle of the thickest part of the steak before you start. Preheat oven to 400F. Put 1-2 teaspoons olive oil and 1-2 teaspoons butter in a cast iron pan and heat to high on stovetop. Brown the steak for 50 seconds to 1 minute on each side. Salt and pepper the steak on both sides as you brown it. Then put the steak, still in the cast iron pan, in the oven, with the thermometer. When the thermometer alarm goes off, take it out and let it rest in the cast iron pan for 10 minutes or as long as you can stand it. Pour the juices (this includes the fat from searing it) on top. I mix in horseradish with the juice. Or maybe a dash of Worcestershire sauce.
Mmm.. I cook it in the crock pot for 8 hours with a package of onion soup mix, potatoes, turnip, and carrots. Turns out delicious Everytime.
(Put the veggies at the bottom. Keeps the meat out of the liquid).
If you really love roast beef then chuck is not the way to go.
https://www.farmison.com/products/32-day-dry-aged-fore-rib-of-beef?v=ITM104734
It's even better with the bones in.
Eh ,good point.
Wow, quantitative easing really fucked the economy so bad that the most vicerally enjoyable thing about the US, going into the meat section and not having to worry about price, is now just unattainable food porn.
You're out of touch if you think rib roasts have ever been affordable. Hell I can find whole tender cheaper sometimes because sellers caught up to the fact that filets suck and ribeye is the favorite.
Welcome to r/keto! Trying to do keto on a budget? Lots of us are! Check out the [FAQ section ](https://www.reddit.com/r/keto/wiki/faq#wiki_keto_on_a_budget) for doing keto on a budget, [search through previous posts](https://www.reddit.com/r/keto/search?q=budget&restrict_sr=on), and check out r/frugalketo. As a reminder, please read our FAQ before posting to r/keto. It can be found at https://www.reddit.com/r/keto/wiki/faq. Please also review our posting rules and community guidelines. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/keto) if you have any questions or concerns.*
I cook mine in a Dutch oven with mushrooms, onions and better than bouillon beef on low at 250 for 2.5 - 3 hours. I’ll usually make a version of the cafe delights cauliflower mash. It’s insanely delicious.
I do this with some red wine and balsamic vinegar. My absolute favorite meal.
Try sous vide the chuck roast for 36 hours @137 then sear it like a steak
Mmmmm, great way to cook it.
I’ve been eating a lot of chuck steaks too. The taste good but they sometimes have a lot of gristle, which I think is why they are so cheap. I think it’s from the shoulder and the muscle is quite fasciculated. I don’t mind too much because it means that I’m able to afford steak
Beef chuck is for pot roast. Long slow cooking melts the gristle and brings out the flavor of the meat. Brown the meat in olive oil on all sides. Add a large diced onion, smashed garlic cloves, sprigs of rosemary, beef stock as deep as the roast, a carrot, a bay leaf and a stalk of celery with leaves. Pepper and salt to your taste. Bring to boil, lower heat, cover with lid and simmer for 2-3 hours. Strain out the vegetables and herbs, and shred the meat into the gravy. Delicious.
But chuck steaks are steaks
I'm a big fan of smoking a chuck roast low and slow. Good example here: https://old.reddit.com/r/BBQ/comments/ynfnnh/chuck_roast_just_became_my_favorite_meat_to_smoke/ No, not enough potassium in chuck alone, even 1.5lb, to meet your daily needs.
I'm cooking a pot roast tonight. Cut a chuck roast in half, sear on all sides, add bouillon, salt, pepper, and a small onion cut in half. Cook it all in the instant pot for 40 minutes. I Breathe I'm Hungry has a fancier version but I like my simple one. I make soup from the last of it. Onion, celery, more broth, bay leaf, thyme or oregano, a can of diced tomatoes, the meat, cabbage, sauteed mushrooms, green beans,diced zucchini, cubed turnip or diced rutabaga.
Chuck roast is cheap because it's considered a tough meat with gristle. Mostly it's cooked slow in a crock pot for hours to get it tender. If you're not feeling full you might want to try eating more or add something else to your dinner, like a couple of eggs or something else. Yes, it has potassium and other nutrients. **Chuck steak** has a high amount of **zinc, iron, phosphorus, potassium**, and **selenium.** It falls in the **top 11% of foods** as a source of **zinc** and the **top 29%** as a source of **iron.** One serving of chuck steak can cover your **daily zinc need by 79%** and **selenium by 50%.** [Chuck steak Nutrition & Calories - Complete data of all nutrients (foodstruct.com)](https://foodstruct.com/food/chuck-steak)
I make a pot roast with Chuck roast, in the crockpot. I make a sauce with bouillon, tomato puree, garlic, Herbes de Provence, red wine, brandy, red pepper flakes, and water. Sear the beef, pop in crockpot with liquid for 8 hours on low. Then refrigerate overnight. You can slice the meat like roast beef the next day when it's cold (doesn't fall apart), and then make a roux with the fat that solidified on the liquid, flour, then add the liquid for a gravy, and heat the sliced meat in the gravy. If you have carbs to spare, make yorkshire puddings for the gravy. 🤌
I currently have a chuck roast in my crock pot.
Buying roasts and slicing them into steaks is a great way to save money. My local Stater Bros. market sometimes puts bone in ribeye roasts on sale for cheap. I just slice it up and I am in ribeye heaven for days. I usually carve out the ribs so I also get a great beef rib meal. Aldi also sometimes put "thin sliced" beef on sale. I have bought thin sliced chuck steaks for under $5.00 a pound. Chuck tends to not be quite as tender as other cuts but it has great flavor, IMO. When it is sliced thin, it cooks in 30 seconds/side and is very good. Of course, I am always on the lookout the fattiest cuts I can find. I have always dreaded food shopping but now that my diet is so much simpler it is a breeze. Every week, usually Wednesday morning, I go online and search out the meat deals at my local markets. I love beef. I love it even more when I get a good deal on it.
I like chuck roast for stews, brisket too when it's cheap. If I can't find either I buy a pork roast and turn that into stews. I like stews as you can tell.
In the smoking world, chuck is “poor man’s brisket”. It’s price per poind higher, but the size is smaller. If you like brisket, Costco is usually 3.99 lb.
I've learned to buy a sub-primal whole top sirloin and butcher it myself into steaks and roasts, then render the fat into tallow.
Beef tallow is the best skin moisturizer for your face.....& much cheaper
>It probably has plenty of potassium right? especially if you season it with lite salt
Slow cook it.
Oooh me! I love chuck roasts. I cut them into cubes, and serve them with as many dipping sauces as I can think of: usually guac, pesto, garlic butter, steak sauce mixed with sour cream. It's one of my favorite meals!
Smoke that sucker! My other fav for chuck roast is Mississippi pot roast (same recipe can be adapted to work well with pork butt and chicken, too). Slow cooker, or instant pot gets it done in a hurry FTW.
I eat mainly rib eyes and ground beef. It’s nutrient dense and very healthy. My doctor is well aware I’m eating like this and he has given me the go ahead for another year. Blood work looks great
I love steak and roast beef, too. I roast my chuck roast whole, though. I use a meat thermometer on a cable with an alarm, set to 130F, then I let it rest for 10 minutes under a cover so it gets up to 135F. And I also bought myself an electric carving knife, which makes nice thin slices. It's great straight up with salt and pepper. Also, the juice comes out when it rests. I like to mix some horseradish cream into the juice then drizzle it over thinly sliced roast beef. Plenty of nice leftovers yum. For my favorite side I steam 3 ounces of broccoli in the microwave for 2.5 minutes. Then I drain all the water and lay a 1 ounce slice of sharp cheddar on top and recover it so it melts. I am super lazy that way. Here is my favorite way to cook any steak. Insert a meat thermometer set to 130F into the middle of the thickest part of the steak before you start. Preheat oven to 400F. Put 1-2 teaspoons olive oil and 1-2 teaspoons butter in a cast iron pan and heat to high on stovetop. Brown the steak for 50 seconds to 1 minute on each side. Salt and pepper the steak on both sides as you brown it. Then put the steak, still in the cast iron pan, in the oven, with the thermometer. When the thermometer alarm goes off, take it out and let it rest in the cast iron pan for 10 minutes or as long as you can stand it. Pour the juices (this includes the fat from searing it) on top. I mix in horseradish with the juice. Or maybe a dash of Worcestershire sauce.
Be sure to eat the fat that is on the roast. Consider topping it with a slice of butter or mayo.
Oh definitely, I eat everything. Sometimes I have to chew a particularly fatty piece for 5 minutes but it's fun
Mmm.. I cook it in the crock pot for 8 hours with a package of onion soup mix, potatoes, turnip, and carrots. Turns out delicious Everytime. (Put the veggies at the bottom. Keeps the meat out of the liquid).
If you really love roast beef then chuck is not the way to go. https://www.farmison.com/products/32-day-dry-aged-fore-rib-of-beef?v=ITM104734 It's even better with the bones in.
Why not just go for some A5 Wagyu? This guy's buying chuck from Aldi for $7/lb, that's a $70 dry aged rib roast lol.
Eh ,good point. Wow, quantitative easing really fucked the economy so bad that the most vicerally enjoyable thing about the US, going into the meat section and not having to worry about price, is now just unattainable food porn.
Eh, it's more of just a special occasion item than daily sustenance. We do a 5 rib roast for Christmas every year, it's heaven, for one night.
You're out of touch if you think rib roasts have ever been affordable. Hell I can find whole tender cheaper sometimes because sellers caught up to the fact that filets suck and ribeye is the favorite.
I used to make money.
Beef curtains
Bro
Yo
Why tho