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Home » Meat » Beef » Beef Chuck » Chuck Roast » Chuck Eye Pot Roast Boneless

Chuck Eye Pot Roast Boneless

Chuck Eye Roast is cut from the more tender meat that starts in the Rib Eye and extends into the Chuck. Combine that with its generous marbling of fat, and you have a roast that with long, slow cooking will turn out very juicy and flavourful.

Though it is more expensive than other Chuck cuts, it will turn out a very good roast beef, provided you are not looking for picture-perfect rare roast beef with pink in the middle.

Chuck Eye makes one of the best pot roasts; some people feel that it performs reasonably well as an dry-oven roast (those people must like chewing.)

If you want to grind your own hamburger, Chuck Eye is a good choice of meat to start with as it is tough and fatty enough to make good minced beef.

Cooking Tips

Whether being used as a pot roast or as stewing beef, it will start to fall apart on you if you cook it as long as you would other chuck meats.

Substitutes

Eye of Round roast.

Other names

AKA: Boneless Chuck Filet, Boneless Chuck Roll, Boneless Imperial Roast, Chuck Eye, Chuck Filet, Inside Chuck Roll, Mock Tender, Mock Tenderloin, Scotch Tender
Italian: Reale
French: Basses-cotes
German: Zungenstuck
Dutch: Dikke rib
Spanish: Aguja s/h sin pescuezo
Portuguese: Acem

This page first published: Feb 14, 2004 · Updated: Jun 11, 2018.

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Tagged With: Beef Roasts, Pot Roasts

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