ChefsLine@5 member Shana just purchased a large cut of beef labeled “Ranchers Reserve Beef Chuck T-Bone Pot Roast.” The old adage, never believe what you read might be in order.

ChefsLine’s official butcher, Ted Dombrowski, believes that what you will be preparing is in fact a first cut, bone-in chuck eye steak or perhaps a 7- bone chuck. Both cuts of beef are very different in texture and flavor from a T-Bone steak, which comes from the short loin. Although Shana enjoys her beef medium rare, we recommend braising your meat so that you can properly break down the connective tissue, resulting in the most flavorful and tender dish.

Seven Bone Pot Roast

Does your cut have two seams along its length? If so, you are probably working with a chuck eye and you might cut along the seams, leaving you with a center cut and two smaller strips. The strips can be cubed and be used in a wonderful beef stew. The center can be used for pot roast. Butcher Ted has on ocassion prepared the center cut of the chuck eye as more traditional steaks (that you could grill and thus meet your goal of enjoying a medium rare steak), but he does not recommend this approach as there is little room for error in the cooking process and many folks are disappointed with the results of what can be a chewy steak. If you have a large dutch oven, five hours to spend (allow approximately 25-30 minutes per pound of total cooking time), and are preparing a meal for a crowd, you could braise the whole roast. The high fat content and bone means your beef will flourish in this long slow-cook environment. And, unsliced pot roast can be frozen for up to 3 months - store in airtight container with braising liquid and allow at least 1 day for defrosting in the refrigerator.

So - on with the pot roast!

Click HERE for our comprehensive guide to preparing a great pot roast.

Below is a general chart of primal cuts for your reference.

Right click HERE to download a detailed chart of beef sections that’s great when shopping.