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A boneless beef chuck roast from grass-fed, grass-finished cattle, sold as a large boxed cut. Chuck is a working-muscle cut with heavy collagen, so it rewards long, moist cooking: braising, pot roasting, stewing. It is not a steak cut and will be tough if roasted dry or cooked fast. Compared with grain-finished chuck, grass-finished beef tends to be leaner and more mineral in flavor, so it benefits from butter, broth and low heat.
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Lowest price we've seen: $175.00 on Nov 13 at Wild Man Foods. Tracked across 1 store since Nov 13.
This boneless chuck roast comes from beef that is all grass-fed and grass-finished. It is a cut suited to slow cooking in moist heat. As it cooks, the meat and the liquid exchange some flavor.
Chuck contains a large amount of connective tissue, including collagen, which partially melts during cooking. Slow cooking tenderizes the meat. Chuck is usually used for stewing, slow cooking, braising or pot roasting.
For a Dutch oven pot roast, sear the roast on both sides in olive oil and butter. Cook it with onions, carrots, celery, garlic, beef broth, red wine and herbs. Bake it covered at 275°F for 2 hours, then add potatoes if you like. Bake another 45 minutes to 1 hour, until the roast is fall-apart tender.
