Chuck Roast
Chuck Roast
Chuck roast is the embodiment of culinary versatility. Whether it's slow-braised, expertly roasted, or tantalizingly smoked, your taste buds are in for a delightful journey. The ideal blend of meat and fat, cradled by delicate connective tissue, ensures each bite is a flavorful masterpiece. Our chuck roast undergoes a meticulous dry-aging process, resulting in a truly unique flavor that sets it apart from the crowd.
Cooking Notes
Chuck roast is best cooked using braising roasted or slow cooking. This cut benefits from long, slow cooking to break down the tough fibers and connective tissues, resulting in a tender and flavorful roast. Season the chuck roast with herbs and spices, sear it first, then cook it low and slow in a dutch oven or slow cooker with beef broth, red wine and aromatics until it's fork-tender.
How to Prepare
Roasted
Smoked
Braised
What to Expect
Chuck roast is cut from the chuck primal, which is located in the shoulder section of the cow. This area supports the animal's weight, resulting in a well-worked muscle that benefits from slow cooking to break down the collagen and connective tissues, resulting in a tender and flavorful roast.
Recipes
