The chuck roast comes from the shoulder of the cow, and is best prepared using a moist-heat cooking method, like braising. Like brisket, a chuck can also be cooked at a low temperature using dry heat, then smoked. But we can't imagine a better recipe for the chuck than your favorite pot roast, classic boeuf bourguignon, or shredded for BBQ. Here are some others we like.
Our 100% grassfed boneless beef chuck roasts are approximately 3 pounds each and have been netted for consistent and uniform cooking.
