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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Friday, December 09, 2011

Broiled Chuck 7-Bone Roast (Pot Roast)

Culinary terms can vary significantly from region to region, country to country.  When we are at our vacation home we love to grill.  For example, in our little corner of Ontario, Canada the term for ground beef is ground beef but in sunny Florida where our vacation home is, the term for ground beef is ground chuck.  Complicating the ground beef choice in Ontario we have regular, lean and extra lean but in Florida they use a numbering system like 80/20 for 80% beef, 20% fat and making it even more confusing if ground beef labeled as hamburg then beef fat has been added.  We stopped at Publix where my husband looked for a nice piece of meat for the grill.  He chose a chuck 7-bone roast but missed the pot roast in brackets.  Just because a cut of meat is labeled as a roast does not mean it cannot be cooked via another method.

broiled chuck 7 bone roast
I have cooked many a pot roast but have never come across the term chuck 7-bone roast.  It looked like an extra thick steak.  The piece of meat was about an inch and a half thick, 3.25 lb at $3.9 per pound for a total price of $11.99.  My husband fully intended cooking the roast on the outdoor grill just as a steak.

The outdoor grill at the vacation home is propane so we had the pleasant experience of running out of propane just after the roast went onto the grill.  Without flinching, he fired up the broiler then transferred the roast to a baking sheet and broiled it.  The result was a tender, juicy all be it quite thick steak.

chuck 7 bone roast dinner
I served the broiled chuck 7-bone roast with grilled garlic pepper potatoes and grilled carrots cooked in a foil packet.  That is Greek style 10% MF yogurt, not sour cream.  The yogurt is rich and creamy with more flavour but less calories than sour cream.  The sauce on the meat is Heinz 57 Steak Sauce made with Lea & Perrins Worcestershire sauce.

We cut two generous portions of meat from the roast for dinner.  The remaining meat will be used for two to four meals, like a soup and a stir fry.  That should give at least one lunch and two dinners for two.  Per meal over all the meals (8 servings) it works out to $1.49 for the meat portion, which isn't bad given today's prices.


2 food lovers commented:

Sharkbytes (TM) said...

Looks yummy- never heard of that cut before.

LindaG said...

I like knowing that you can cook certain cuts of meat other ways. I never would have thought to broil it. :)