The area from which this roast is cut is particularly well exercised, so it's got a lot of connective tissue that could make it tough—that is, if it didn't have its secret weapon: fat. When cooked low and slow, the generous deposits of marbling will render and baste the rest of the meat, yielding a mind-blowingly delicious, fall-apart roast. Because of its perfect ratio of meat to fat, chuck is a popular choice for making ground beef.
Recommended Cooking Methods:
Roasting — Braising/Stewing — Pressure Cooking — Slow Cooking
- Roast with potatoes, carrots, onions, and tomatoes in a 325°F oven or slow cooker until meat shreds easily with a fork.
- Cut into cubes, sear on all sides, and add to homemade chili. Simmer until tender.
- Cube and grind (or pulse in a food processor) to make your own ground beef. Form patties and grill into the best hamburgers ever.