Specific Cut: Chuck Roast

As someone with no background in really enjoying beef or steak, I felt really inexperienced with certain cuts and trying to sell them.  I remember after a Farmer's Market conversation with a customer, I was talking to David telling him, "Did you know a chuck roast is just a pot roast?" His answer made me feel dumb lol.  So in case you DIDN'T know that, here's what else you might want to know about one of our most popular cuts.  

What is a Chuck Roast?

Chuck roast is cut from the cow's shoulder. It is a heavily exercised muscle, which gives the beef good flavor but it also makes it tough (depending on how you cook it!). Chuck is often ground for hamburgers because of its high ratio of fat to meat (20 percent fat to 80 percent meat is considered the best for a hamburger). Chuck is used for a ​pot roast or, when cubed it becomes stew because the connective tissue melts as the chuck braises and self-bastes the beef, making it very tender.

How Do I Cook It?

This large primal cut is known for its rich, beefy flavor. Roasts are ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak - one of our most requested cuts!  I might do another blog post later on how to make these Flat Iron Steaks, but the idea is to cook a chuck roast low and slow.  The longer it cooks, and the less temp, the more the fibers are broken down, and the roast is drool worthy.  

Do You Have a Recipe?

I love that you asked! My absolute FAVORITE way of cooking a chuck roast makes that meat taste so good.  I would even pass up a steak to have this chuck roast.  Speaking as a person who prefers chicken because I have a history of eating grossly cooked beef, that's saying something! I trust a roast to taste better than a steak, if you follow this recipe!


PREP: In a dutch oven, enamel pot, or some other deep, oven safe pan (with lid!), heat the pan to a high heat.  

SEAR: Take the chuck and put it on each side to sear it. Remove from the heat. 

PREP: Add a cup of beef broth to the high heat.  When it hits the pan, the brown bits should come up.  If they don't, take a spatula and scrap.  Then add a small plastic bottle of dark red wine (like a travel bottle), and garlic. Add the chuck back to the pan and cover.  

OVEN: Place in the oven to a low setting, I like to set mine to 275, and cook for as long as you can.  8 hours at 275, 6 at 325, 4 at 350, 2 at 375, 1 at 400 (but it won't be as good cooked here).  Uncover the last hour to help the chuck release some of the steam and dry out a little (but not too much!).