Cuts · Roast
Chuck Roast
Lean but tender — the pot-roast classic. Slow-braise 4 hours and it shreds with a fork.
$40.00 each
avg 3–5 lb
About this cut
Chuck roast is cut from the chuck primal — the shoulder section of the steer, where the muscles work hard to support the head and front legs. That constant work develops dense connective tissue (collagen) and intramuscular fat that, low and slow, melts into the most rib-sticking, fork-shreddable beef on the catalog. This is the Sunday-pot-roast cut, the Mississippi-roast cut, the recipe-card cut your grandmother handed down.
Why Piedmontese matters here
Braising relies on collagen melting into gelatin — and Piedmontese chuck has plenty of collagen, exactly the same as commodity chuck. What's different is what's around it: less marbled fat to skim off the braising liquid, less greasy mouthfeel in the finished sauce, and a cleaner, beefier broth at the end. The pot-roast you remember from childhood, but you can taste the cattle instead of the feedlot.
How to cook it
Recommended method
Sear all sides in a Dutch oven, add stock + onion + carrot + bay, cover and braise at 300°F for 3.5–4 hours, until internal hits 200–205°F and a fork twists with no resistance. Rest 30 minutes in the liquid before pulling.
Internal temp targets
- Pull point: 200–205°F (collagen has fully converted to gelatin)
- Going under 195°F leaves chuck tough — this cut needs the temperature to do its work
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