How should I cook a shoulder roast?

Braise it low and slow with liquid, covered, until the meat pulls apart easily. Dry high-heat roasting leaves it tough because the shoulder is full of connective tissue.

Is this the same as a chuck roast?

Both come from the shoulder area and cook the same way. Chuck is the more common name at retail; this is the same kind of working-muscle cut.

Does grass-fed change the flavor?

Grass-fed beef tends to be leaner and slightly stronger in flavor than grain-fed. The extra leanness means less marbling, so slow moist cooking matters more.

Yes. It comes vacuum-sealed, which protects it in the freezer. Thaw it in the refrigerator before cooking.

How many people does one roast serve?

A shoulder roast shrinks as it cooks and yields pulled meat, so plan on roughly half a pound of raw meat per person. Larger roasts leave leftovers for sandwiches.