About this cut:
This tender roast from the chuck is richly marbled and extremely flavorful and versatile - it's tender enough to stand up to medium or high heat roasting, but can also be cooked for a longer period in some liquid.
Other names for this cut: Brick Roast, Colorado Roast, Book Roast, California Roast, Square Roast
Basic Cooking Technique:
Roast at high or medium heat, or braise low and slow.
I am cooking it at the moment. It smells heavenly. I have always been thrilled with the french roasts that I have gotten from Grow & Behold.
Used the recipe on the Grow & Behold website to make this roast and it turned out perfectly! Will definitely order again.