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french roast

shoelace Sep 1, 2010 06:59 PM

just bought a french roast today, but i can not figure out what part of the cow its from so i can determine if its cooked like a rob roast or like a silver tip, or like a chuck roast

any clue?

  1. c
    cooking lady Sep 6, 2010 05:50 AM

    It's from the shoulder. Better braised. Even better: braise it slowly until soft. Let cool. Grill, brushing with barbecue sauce.

    1. c
      chicago maven Sep 2, 2010 07:45 AM

      Different areas of the US have different names for certian cuts of beef. I beleive that the French Roast is usually a name given to a chuck eye roast.

      4 Replies
      1. re: chicago maven
        shoelace Sep 2, 2010 08:33 AM

        thanks!! i googled and googled and found nothing

        1. re: chicago maven
          cappucino Sep 3, 2010 06:11 AM

          I buy chuck eye and french roast all the time. they are not the same. both are soft, but chuck eye is fattier and pulled together in a net. french roast more of a one-piece thing and easier to cut.

          1. re: cappucino
            shoelace Sep 3, 2010 09:33 AM

            thats what i thoght but this is labeled french roast, is much fattier than i normally find on A french roast, and in a marbles way, not just in chunks

            its cooking right now, in black cherry rum, rather than wine, on the advice of a friend, ill update you

            1. re: shoelace
              shoelace Sep 6, 2010 10:28 AM

              ok, i thickly slicked a couple of onions, put them on the bottom of the tin, and then salted and peppered them, then i filled the tin like 1/4-1/3 with black cherry rum, and then added what was necessary in water to get it to a half, added the roast and then salt and pepper, smashed garlic and pulverized basil

              then i cooked it for 5 hours at 275

              IT WAS OUTRAGEOUS, close your eyes when you btie in to it outrageous, it tasted like the tenderists of roasts injected with pina colada, i served it on top of yellow rice, made from one of those foil looking bags, and was literally licking my plate, were gonna try this againw ith another roast for rosh hashana

        2. c
          cappucino Sep 2, 2010 03:27 AM

          I cook like a chuck. It is soft like a chuck but with more structure. Fill loaf pan a quarter of the way with water and red wine. Add sliced onion and minced fresh garlic. Shmear with a paste of oil and spices. Cover and cook at low setting fro 5 hours. (about 275)

          3 Replies
          1. re: cappucino
            cheesecake17 Sep 2, 2010 12:44 PM

            Sounds delicious- what spices do you use? And about how large is a typical roast?

            1. re: cheesecake17
              cappucino Sep 3, 2010 06:12 AM

              it is unbelievably good and easy (cooks itself). paprika, onion, garlic powder. that's it. very old-style. the wine and the chopped garlic on the bottom really make it mouth watering.

              1. re: cappucino
                cheesecake17 Sep 3, 2010 06:36 AM

                Sounds delicious.. and easy. Have you ever frozen the leftovers? It's only two of us.. and I don't cook roasts that often

          2. b
            brooklynkoshereater Sep 1, 2010 07:07 PM

            I'm not a big french roast cooker, but I've seen recipes that call for it being cooked in a sauce of a sort - not so much like a silver tip or rib roast, more like a chuck

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