Chuck Roast

a.k.a : Chuck Eye Roast, Chuck Roll Roast, Pot Roast

cooking methods:

cut description:

The word “chuck” is another name for the beef shoulder. This boneless roast has a good amount of fat and becomes increasingly tender when braised or roasted, making it an excellent choice for one-pot recipes. Get the most out of your chuck by using a rich and flavorful broth as your cooking liquid, and use the leftovers for a terrific open face sandwich!

the difference

ButcherBox grass-fed boneless chuck roast is cut from just above the short-rib. It has less fat than its grain-fed counterpart and holds together nicely when carved.

Braising Recipe

  • Preheat pot deep enough to cover roast.
  • Add small amount of oil and sear roast on all sides until browned.
  • Add braising liquid to cover half the roast. Transferred to a slow cooker or cover and leave on low heat, or cover and transfer into 325°F oven.
  • Cooking time will be about 4.5 hours or until the meat comes apart with a fork.

Roasting Recipe

  • Chuck Roast can be wrapped in foil, placed in a pan and roasted in a 325°F oven for 4.5 hours.



  • Roasts are best left in braising liquid for 15 to 20 minutes before removing and slicing or shredding, or if not served immediately, stored in the cooking liquid.

Defrost Instructions :

  • Allow meat to defrost in the refrigerator overnight. It’s best left in its original packaging.
  • For a quick defrost, place in a bowl of cool water in sink and allow a steady drip from tap to keep water moving.
  • For cuts of meat an inch thick or less, a warm water bath at 125 degrees will defrost in 10 to 15 minutes, but be sure not to leave the meat in water for longer than 30 minutes.
  • Allow beef to reach room temperature before cooking

Happy Eating !