I ordered the Mock Tender Roast from my farmer for a change and was pleasantly surprised to find that it has a very good taste.
Braising it in a dutch oven with homemade beef stock tenderizes it and adds good nutrition to the gravy. I think you’ll like this cut of beef!
The meat is cut along what is called the chuck primal, which is the area of the animal that begins at the neck, includes the shoulder and ends at the fifth rib. It is also known as the chuck steak, chuck tender steak, or shoulder tender. It is a slightly different cut than a typical chuck roast with a different flavor.
If you are eating a lot of braised meats, this is a good one to try.
If you are following any of the healing diets, you will not want to have to add flour to the gravy to thicken. There is no need for that. You can make a beautiful, thick gravy with the vegetables that you cooked the meat in.
Follow the directions below for a nutrient dense gravy made with bone broth and vegetables.
Mock Tender Roast
Instructions for the roast
- On top of the stove, heat the dutch oven to medium, melt some tallow or lard and gently brown all sides of the roast
- Remove the roast from the pot and hold it aside in a large bowl
- There should be plenty of fat in the pan — add all the vegetables except the garlic and saute until somewhat soft
- At the end, for a minute or two, add the garlic until fragrant
- Add the meat back in on top of the vegetables
- Add the beef stock, the water and the bay leaf and any other herbs you may like
- The liquid should immerse the meat more than half way
- Cover the dutch oven and put inside the stove at 275 degrees F for 1 1/2 hours
- After cooking, remove the pot from the oven
- Take the meat out of the pot, put it on a plate and let rest on the counter
- Slice with an electric knife when it has rested but is still warm (if you let it get cold it is very hard to slice)
Instructions for the gravy
- Remove all the meat from the dutch oven
- Put a strainer over a large pot
- Pour the gravy into the pot through the strainer
- Take about half the vegetables (I usually pick out the pepper corns and the celery and discard them) and put back in the pot
- Using an immersion blender, blend the vegetables with the liquid gravy
- This will thicken the gravy without using any starches or flours and it tastes great
- Put the vegetables that you saved, back into the gravy
- You now have a thick and savory gravy with vegetable pieces (you may want to add salt to the gravy or at the table)
- When refrigerated, this gravy will gel due to all the collagen and gelatin in the stock and the meat
- To reheat just put all the sliced meat in a large pot with the gravy and heat gently on a low temperature