Question

I have a 9-lb beef "French Roast," and I'm not sure what the best thing to do with it is.

• Do you know what this cut is?
• What commonly-used cut is this most similar to (to help me with recipe search)?
• Do you have any favorite recipes that would work well on this cut?

Answer 1

The French roast is cut from the top loin, trimmed to form a square piece of uniform thickess. It is basically a neat "shell roast", which is a thick "shell steak", which is a thick, boneless top loin steak.

Googling for shell roast recipe should give you plenty of options.