Trimming, tenderizing and cooking a “Chuck Filet Roast” on our griddle!!

The mock tender roast is a very economical cut of meat but can be tough and dry if not prepared right. Check out the video to see the process we use to get it tender and tasty! The main thing is DO NOT OVERCOOK IT!!!

Enjoy! Griddle guys.

Link to the Jaccard:

Beef Recipe:
1 “Beef Chuck Filet Roast” USDA Choice or Prime
Seasoning to taste. (We used Salt, Pepper, Garlic Salt, Onion Salt)

Trim the main tendon out of the roast separating it into 2 like size pieces. Use the tenderizer in at least 2 directions on BOTH sides. Trim into serving size portions and tenderize the cut sides. Season to taste.
Coat griddle with light olive oil, Griddle over high heat searing all edges. Remove from griddle somewhere south of 130 degrees. 125 is Med rare. 121 is rare.

Broccoli Recipe:
Preheat oven to 490 degrees. Cut fresh broccoli into large florets. Coat each floret by tossing in a bowl while dressing with olive oil. Lay broccoli on a parchment paper lined baking sheet. Season liberally with whatever you like. My preference is garlic salt, onion salt, & black pepper.
Roast on top shelf for 20min then check it. It should somewhat charred and tender through the thickest stalk. If it is not fully tender roast for additional 5 min increments.

Potato Recipe:
3 Large baked and fully cooled potatoes
1 Red Pepper
½ lbs Bacon
Seasoning of your choice (We used McCormick Season All)

Cube the cooked potatoes into bite size chunks. Slice the pepper into ¼ inch slices. Cut a half a pound of bacon into 1 inch pieces. Preheat griddle to med-high Coat griddle with light olive oil, Lay bacon down and spread it out then dump the potatoes on top of it. Season potatoes liberally. Let cook at least 10 minutes stirring occasionally. Add the red pepper slices and stir them into the mixture. Cook until bacon is done and potatoes are browned.