How to Sous Vide Beef Mock Tender Roast

The best ways to eliminate a mock tender roast's chewy texture is with either sous vide, or braise. With both techniques, for additional flavor and tenderizing, you can marinate the meat well before cooking it. An adventurous individual can experiment with different ingredients to bring out different flavors in this cut. You can also run it through the tenderizer machine to get a delicious and mouth-melting dish.

About Mock Tender Roast

Obtained from the chuck primal, the mock tender roast is an affordable cut like most other chuck primal cuts. The chuck primal cut is the shoulder area of the cow that also includes the first five ribs in the area. It is the largest and toughest cut among all the eight primal cuts. Even though it isn't tender, the chuck primal cut is still picked for its cheap price and delicious flavor.

The mock tender roast is extracted near the top blade of the cow's shoulder. It is a muscle shaped like a cone and contains a lot of connective tissue. Many individuals misunderstand it for being tender because of its name. However it is a chewy cut that needs to be cooked carefully so that it loses its fibrous texture.

If you are looking for something cheaper than mock tender roast then you can buy rump roast, top-round roast or cross rib roast instead. Many people confuse this cut for chuck eye because in stores the chuck eye is not properly labeled. In conclusion, like all chuck cuts, if you also cook this cut well then it will exude a rich beefy flavor. This cut is perfect for making old-fashioned dishes like stew and pot roast.

Typical Cooking Methods for Mock Tender Roast

Sous Vide, Braise, Roast, and Stew

Other Names for Mock Tender Roast

Chuck Filet, Chuck Tender, and Scotch Tender

Good Substitutes for Mock Tender Roast

Top Blade Roast

Traditional Dishes for Mock Tender Roast

Pot Roast

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