Chuck Eye Roast

There is a reason serious butchers have historically kept this roast for themselves. The chuck eye roll sits at the heart of the shoulder — the largest, most richly marbled muscle in the entire chuck primal — and it produces results so deeply flavored that most people who cook it for the first time cannot believe what they paid for it.

As a proper oven roast, season it generously with salt the night before, bring it fully to room temperature, and roast uncovered at 250°F until the center reads 130°F — roughly 20 to 25 minutes per pound depending on size. Pull it, rest it a full 15 minutes, then slice against the grain. The marbling renders into the meat as it cooks, and what comes off the knife is a rosy, deeply beefy sliced roast that belongs at a Sunday table.

As a long braise, it is equally exceptional. Sear it hard on all sides first — that crust is where the flavor starts. Cover it in a Dutch oven at 275°F to 300°F with beef broth, aromatics, and a generous pour of red wine for three to four hours. The fat renders slowly into the surrounding liquid, the muscle fibers relax completely, and the braising liquid left behind is so rich and glossy it barely needs finishing. Reduced with a knob of butter it becomes the sauce. A slow cooker on low for eight to ten hours gets you to the same place with less attention required.

Sold by weight. Select the size that best suits your recipe. For reference, a 4.25 lb roast is pictured in a 10" x 15" roasting pan.

Our bone broth makes the braising liquid something extraordinary — start there. Our chuck roast is the natural companion for the weeks when you want something that pulls from the bone, and our shoulder roast covers similar territory with a leaner profile when the recipe calls for it.