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.

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.

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.

Broiled Round Steak

Most ovens have broil a broil setting.  Broiling is a way to cook meats and other foods with desired browning or charring indoors without using a grill.  Like grill foods the food is cooked using infrared radiation heat to the heat source but the heat source with grill is above rather than below the food.  The temperature setting for broiling is 260ºC (500ºF).

In order to broil you need a two piece broiler pan.  The food to be broiled usually meat or fish is placed on the top piece of the broiler pan that sits on top of the lower piece.   The top piece has holes in it so juices from the broiling meat can drip down into the bottom pan without getting the oven dirty.  There will be some splatter on the oven walls as the meat broils so either wipe the oven down after it cools or run the clean cycle.  Wiping down the oven after broiling will lessen the number of times you will have to run the oven clean cycle on self cleaning ovens and lessen baked on build-up for manual clean ovens. 

To broil move an oven rack to the highest level in your oven as pictured then select the broil setting on your oven.  Place prepared meat or fish on the broiler pan.  Place the broiler pan on the top oven rack and shut the door part way leaving it open by a couple of inches.  Check food often to prevent excessive charring and turn when necessary.  Broiling does generate smoke much like a grill does so turn on any ventilation system and open a window or door if possible. 

A couple of nights ago we decided to broil a round steak for dinner.  The weather had turned cold and raining so cooking indoors was a bit more appealing.  At the same time cleaning up from the indoor grill did not sound appealing so rather than set that up we broiled.  I have to admit the broil setting on our oven does not see a lot of use especially for beef mainly because the outdoor and indoor grills give better results.  We use the broil setting mainly for fish.

The most notable difference is beef that has been broiled does not have the lovely grill marks.  Charring is not as even either.  However, the flavour and texture is still quite good.  Round steak is quite a large cut so there was enough for two meals for two.  I served the meal with steamed potatoes and asparagus.