Any ideas or recipes for 7bone chuck roast?

[drewb123]

My store has these on sale for 99.cents a lb. never cooked with this cut before does nayone have a recipe?

[monku]

Marinate overnight in some leftover red wine. Salt and pepper it and grill it in a Weber with the lid on to medium rare and you won't believe it's a 7 bone.

[paul balbin]

Beef Burgognone, Texas State Prison Chilli, Sonoron beef steak.

[bagelman01]

I actually l.ike to marinate for four hours in a bottle of Wishbone Gat Free Italian dressing (16 oz size). I the sear it on the barbecue fgrill, reduce the heat to low and roast for about 1 hour per lb.
For those who are not familiar with this cut of chuck, it is a thicker 'California Steak'
This also works with any recipe for braised or potted beef/pot roast

[silverhawk]

i'm jealous. i haven't seen a 7-bone roast for several years. it is one of those really good "bad" cuts. pot roast.

[Janet]

I sear it on all sides with a little salt and pepper. I then put it in a crock pot on low for depending on the weight ( say 5 pounds) 8 to 10 hours. I throw in quartered onion, carrots, and sometimes garlic. I pour in a little beef broth. After 6 hours or so I throw out the original carrots and I put in halved potatoes, more onions, more carrots, salt and pepper. I take out all the broth and pour off the fat. Then I put the broth back in and continue cooking. You want the chuck roast to be very very tender. Fork tender.

Sear and then do this in this in the oven at 350 and cook 50 mintues a pound. The potatoes go in when you have a couple of hours left. As funwithfood said, low and slow. Nohing beats the flavor of a chuck roast.

[drewb123]

thx Janet, exactly what I was looking for. I am going to use the crockpot....

[JerryMe]

oooh - one of my favorite cuts of meat. I rinse it off and put in a crockpot with tomatillos, or green sauce, for however long you like - at least 6 hours on low. Right now, it's too hot to even THINK about turning on the oven, but I'll use the crock in the winter too.

When it's done, shred it up (remove bones and visible fat) and use it for quesadillas or burritos. If you want to go low fat, chill and remove the fat. I've even frozen the meat in small freezer bags, to use later.

Really, one of our favorite meals.

[ipsedixit]

Use it to make chili.

[todao]

My favorite method for cooking the 7 bone chuck is to brown it, then braise it long and low in a red sauce with selected herbs and spices (e.g. marinara) for several hours. Fall apart good and a favorite at family dinners around my kitchen.

[Val]

Yep, season it...brown it...braise it, low and slow...I would add some red wine to that sauce myself but I'm with todao on this absolutely.

[Funwithfood]

My favorite pot roast cut, I cook long and low.

[roro1831]

http://www.realcajunrecipes.com/recip...

If the butcher will cut it into thin steaks use the above recipe for smothered 7 steaks. I grew up eating this and it is wonderful.

[Uncle Bob]

Any "pot roast" (moist heat) recipe will work ---------

Have Fun!!!

[Morganna]

I love doing a nice braise with it. Rub it a spicy rub you'd use on ribs. Let that sit for a few hours in the fridge in a pouch made with heavy duty aluminum foil (keep one side of it open so you can pour in the braising liquid before sticking it in the oven). Mix up a braising liquid. I like white wine vinegar, apple sauce, some water, minced garlic (or garlic powder), honey, and Worcestershire sauce, a la Alton Brown's "who loves you baby back" ribs recipe. Pour that into the pouch, seal it up tight, and slow cook it in a 250 degree oven for at least three hours. More, depending on how thick the roast is. When it's done, pour off the liquid into a pan and reduce until it's thick and serve it like a sauce with the chunks of meat. Or pull the meat and use the sauce with it on a bun. :)

[greygarious]

Use it for pot roast.

I had a neighbor who'd lay it in a lasagna pan and cover it with a mixture of undiluted canned cream of mushroom soup, an envelope of onion soup mix, and sliced onions.
She surrounded the meat with carrots cut crosswise into large chunks and small peeled potatoes, A grinding of pepper over all, then covered tightly with tin foil and into the oven, I'm guessing 350 for at least 2 hours, then uncovered for a while longer to brown a bit and reduce the sauce that forms. Too much sodium for me now, but it was a darn tasty meal back then!

[fourunder]

I'm guessing 350 for at least 2 hours....

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Same recipe, but a different time and temperature approach.

http://www.cooks.com/rec/view/0,1927,...

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If you are handy with a knife, and depending on how accommodating you butcher is......if you like flat iron steak, aka top blade steak....or mock tender, aka chuck tender, chuck fillet and chuck eye....ask the butcher to cut you two inch seven bone roasts and you can bone out the better parts of the roast for grilling. Typically, these cuts are normally price @ around $4.99/lb at my area markets.....so .99 cents is a great incentive to sharpen the knives. Instead of the pot roast idea, you can treat the remaining bone and meat with a recipe for beef stew.