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Chuck roast is a beef cut from the shoulder, sold here as a 2.5 lb roast. It has the heavy marbling and connective tissue that break down over a long, slow cook, so braising, pot roasting and slow cooking turn it tender. It is not a quick-cook cut: grilled or roasted hot and fast, it stays chewy. Against leaner roasts like eye of round or sirloin tip, chuck gives up tenderness on the plate for deeper beef flavor and a sauce that thickens from its own collagen.
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This chuck roast is a beef cut with marbling and connective tissue. Those traits help it turn tender after a long cook.
The beef is pasture-raised and grain-finished. Each roast averages 2.5 lb and is vacuum sealed. It suits pot roast, braising, the slow cooker and the Dutch oven.
