Dry Aged Beef Chuck Roast

21-Day Dry Aged Bone-In Chuck Roast

Order Louisa's absolute favorite roast!

Our bone-in chuck roast is dry aged for a minimum of 21 days for rich beef flavor and natural tenderness. Cut from well-marbled, Wisconsin-raised Angus beef, it's the centerpiece of traditional comfort cooking. Cooked low and slow, the bone keeps the meat juicy and adds deep flavor to every bite.

What You Get

One bone-in roast, sold by size from 2 lb to 4+ lb. A 2 to 2.5 lb roast feeds about 4 with leftovers; go 3 lb or more for a family dinner or meal prep.

How to Cook It

Dutch oven: brown on all sides, add onions and broth, cover and braise at 300°F for 3 to 3.5 hours.

Crockpot: brown first, then cook on low 8 to 9 hours.

• It's done when a fork twists through it easily.

For our family's go-to method, read The Church Method for Perfect Beef Roasts .