TEST KITCHEN TIP: TYING A POT ROAST
We divide the chuck-eye roast into two pieces so we can trim away the interior fat. Then we secure the roasts with twine at 1-inch intervals to promote even cooking.
TEST KITCHEN TIP: TYING A POT ROAST
We divide the chuck-eye roast into two pieces so we can trim away the interior fat. Then we secure the roasts with twine at 1-inch intervals to promote even cooking.