Good but tough

Great slow cooker cut.

Can’t go wrong

Great meat

Great roast

Very good roast.

However my wife found a near 6 lb roast at a price she could not pass up. Way to big for the 2 of us. I partialy froze the roast and cut it in 2 pieces. One piece I made my version of a Korean dish called Bulgogi. The other piece was smoked on my Ninja and sliced with a meat slicer for roast beef sandwiches. Normally I would Sous Vide this cut of meat in order to tenderize it, however I didn't this time. BoNth turned out perfect. The beef was tender and tasty. Bottom line I will be purchasing this cut of beef again.

Slow smoked this at 225 to 110, then seared at 550 for 1.5 minutes per side. Came out rare to mid rare. Slice thin and it was good. I did a take on oven baked burnt ends with leftovers that came out pretty awesome as well. I will buy a couple for freezer.

We prepared this roast for the first time yesterday and it was delicious. It had great flavor and was moist. HOW WE DID IT: We cooked it at 450 degrees for 15 minutes and then turned the oven down to 300 degrees. We took it out of the oven when it reached 133 degrees because we like beef rare and it reached 135 while sitting out 'resting'.

I didn’t over cook and it was tough.