Chuck Roast

Bone-in and cut two inches thick, this is the roast with the most character of any we carry. The shoulder blade runs through the center, and the combination of that bone, the heavy marbling, and the dense connective tissue means there is more happening in this cut than most people expect — flavor that builds during cooking in a way that boneless, leaner roasts simply cannot match.

It works two ways, and both are worth knowing. As a low-and-slow braise, it is the gold standard: sear hard on both sides first to develop a deep crust, then cook covered in a Dutch oven at 275°F to 300°F for 3 to 4 hours with beef broth, aromatics, and a splash of red wine. The collagen breaks down into gelatin, the fat bastes the meat from within, and what comes out is something that pulls from the bone with almost no effort. The braising liquid, reduced and finished with a little butter, is a sauce in its own right. The slow cooker handles it equally well — sear first, then low for 8 hours.

As an oven roast it takes a different path. Roast uncovered at 250°F until the center reads 130°F, rest for 15 minutes, then slice around the bone. At two inches thick the cook time is shorter than a traditional roast — plan for roughly 45 minutes to an hour depending on size. The result is a medium rare roast with real presence on the plate, the marbling fully rendered into the meat. Any recipe calling for a seven bone roast will work here — the classic preparations lean on roasted garlic, fresh thyme, and a heavy hand with black pepper, and this cut carries all of it.

Sold by weight. Select the size that best suits your recipe. For reference, a 3.75 lb roast is pictured in a 10" x 15" roasting pan.

If braising is your goal, our bone broth makes an excellent base for the braising liquid and our short ribs are worth adding to the pot for a richer, more layered result. If you haven't tried it as an oven roast before, it is one of the most rewarding preparations in the oven.