Chuck Roast

Chuck Roast — Sunday Dinner. Done Right.

There's a reason chuck roast is the default answer when someone says pot roast. The shoulder is one of the hardest-working parts of the animal, and all that work produces beef that's threaded with collagen, marbled with fat, and built for exactly one thing: a long, slow braise that transforms it into something tender enough to pull apart with a fork and rich enough to make the whole house smell like Sunday afternoon.

The collagen is the key. As the chuck roast cooks low and slow, that collagen breaks down into gelatin — it thickens the braising liquid naturally, coats every bite of meat, and creates a sauce that you didn't have to do anything to earn. Add stock, aromatics, and root vegetables and walk away. The cut does the work.

Our grain-finished Angus chuck roast comes from cattle raised on Indiana pasture, finished on grain for the fat development that makes this cut perform. The marbling you see running through the raw roast is what keeps the interior moist through hours of braising and gives every bite a depth that leaner cuts can't match.

Sear it in a hot Dutch oven first — all sides, until deeply browned. Deglaze with red wine or beef stock, add your aromatics and vegetables, lid on, and put it in a 300°F oven for three to four hours. It's done when it yields to a fork with no resistance. Serve it in the pot, pull it apart at the table, and pour the braising liquid over everything.

Intentionally raised. For those who believe in better.