Calvin Wineland, retired Army helicopter pilot and current butcher, serves a grilled version of this roulade at farm-to-table dinners that he hosts at his restaurant, Beyond the Butchers, in the ...

1. Preheat oven to 350 degrees. 2. Season the steak with salt and pepper to taste. Dredge in the flour and shake off the excess. 3. In a Dutch oven over medium-high heat, heat the oil. Brown the ...

There isn’t anything cut off a cow that’s named Steve, Eric or Lisa, but there is a major cut named after me: Chuck. I think that’s bovine providence. And the good news is that chuck’s plenty tasty.

I adore this cut of beef because it's laced with gorgeous fat and nearly impossible to overcook. Its price is much more approachable than brisket, yet its meatiness is far superior to me, making it a ...

Instructions: In a small dish, combined the first seven ingredients. Add the beef and turn to coat thoroughly. Cover and refrigerate overnight or at least 8 hours, turning at least once halfway ...

Think chuck roast is just for beef stew and pot roast? Think again! While it is wonderful braised in comfort food staples, it’s also incredible on the grill. Grilling is not only a much faster ...

Q. In the 1970s, my mother used to make a pot roast with onion soup mix and wrapped in foil. I want to make this but am wondering if I could make my own seasoning mix. What do you say? A. Here’s a ...

Pot roast is a braised-beef dish, typically made by browning a roast before slow-cooking it in liquid—a great method for tough cuts such as chuck steak since they get super-tender, and the cooking ...