The Bone-In Chuck Roast is cut from the forequarter of the cow. This area consists of are heavily exercised, well-developed muscles. Because this set of muscles is more exercised, it needs to be braised to be tenderized. Braising involves cooking with moist heat to tenderize and soften the meat. But don’t let that little bit of extra work deter you: our Chuck Pot Roast can become one of the most tender cuts if prepared properly. When properly cooked, the Chuck provides juicy, moist, melting tenderness in every single bite.
Each package of Chuck Pot Roast averages 2 pounds, which should comfortably serve four-six people. While braising may take longer, it is worth it. Try adding vegetables such as potatoes, carrots, and onions to your roast. All the flavors will soak into each other over the hours of cooking. Adding butter, salt, garlic, spices, and broth will allow more flavor to soak into the meat over time as well.
All of our beef is 100% grass-fed, every time. No grain fillers here. None of our animals are given hormones, steroids, drugs, or antibiotics. We don’t use any GMOs or MSG. Our cattle are ethically raised and free to roam the pastures.