Sometimes butchers lie. At least, mine did yesterday.
After… 12 hours in an oven at 220 and another 4 hours at 200, my grass fed beef chuck roast did not completely melt and fall apart the way a pork shoulder would have. In fact, most of it is still a huge, fatty mess.
But it smells fantastic because it spent that 16 hours in zatar and roasted garlic.
I will let you know how I manage to salvage this.
I can say, the flavor is very good, and the drippings are going to make amazing soup. I’m just not looking forward to picking all this apart quite as carefully as is going to be required it seems.