Alright, life happens. You bought a chuck steak and your recipe calls for a roast. Can you make it work? Yes, but with a tweak. If you’re slow-cooking a chuck steak, cut it into chunks and reduce the cooking time by half. You’ll get “stew meat” vibes, not a fall-apart roast, but it’ll still be tasty.
Conversely, if you have a chuck roast and want steak, slice it very thin against the grain, then sear it hot and fast. It won’t be as tender as a real chuck steak, but with a good marinade (hello, soy sauce and garlic), you’ll trick your taste buds into thinking you’re a fancy chef.
Just don’t tell your dinner guests. Let them think you’re a genius. We won’t spill the secret.
