Beef Chuck Roast (FROZEN)

Comes from:

The chuck, aka the shoulder, a well-worked area.

Best cooking method:

Chuck roast requires wet heat to break down its tissue. Cooking one is an easy and forgiving process, though it can take several hours. If you’re in a rush, you can make quick work of it in a pressure cooker. Braise with your favorite root vegetables, then pair with some crusty bread for sopping up the goodness.

Tips:

When you’re in a mood for a nice and stew-y, pot roast-y roast — as opposed to the sort of roast beef you can slice thin and rare — this is the cut for you. It has tons of fat so it’s impossible to overcook. For more tips on roasting beef, check out our blog on the topic. 

Similar cuts: 

Bottom round.

Ordering instructions:

The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.