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.
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