Cut from the chuck primal, located in the shoulder area, the Chuck Roast is a well-marbled, flavor-packed cut known for its ability to become incredibly tender when cooked low and slow. With its blend of muscle, connective tissue, and fat, it’s a top choice for comfort food classics like pot roast, beef stew, or barbacoa.
As it simmers, the rich marbling breaks down, infusing the meat with deep, savory flavor and a melt-in-your-mouth texture that’s hard to beat. This Angus cut shines in slow cookers, Dutch ovens, or pressure cookers, soaking up broths, herbs, and aromatics with ease.
Hearty, satisfying, and full of old-fashioned flavor — the Chuck Roast is the cornerstone of countless home-cooked favorites.