We love the chuck roast for so many different reasons and recipes. Here are a few we keep going back to.
This recipe is adapted from "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck and is, hands-down, our favorite recipe for beef bourguignon.
Celebrated cookbook author and journalist Joan Nathan famously called brisket the Zelig of the kitchen. Meaning it takes on the character of whoever cooked it.
Intensely rich, flavorful stock made from a stewing hen is the basis for this pilaf, but you can also use a pastured bird.