Boneless Cross Rib Roast - Cut Up For Stew?
I have a boneless cross rib roast in the freezer. I've never cooked one of these before, but in general we prefer stews to pot roasts. Would it be a travesty to cut this up for stew?
Oh, that's good news, thank you! We have been buying local grassfed beef CSA-style and have received some interesting cuts we've never dealt with before. I had three chuck roasts and did the first one as pot roast. It was fine, but boring compared to my favorite stew and chili recipes. So I cut the other two chuck roasts up into stew meat and was very pleased with the result. If I can do the same with the cross rib roast I am thrilled!