The Chuck Roast is cut from the forequarter of the cow. This area consists of 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 Chuck Roast is about 2-3lbs, which should comfortably serve a crew of folks! 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.
As with all the beef at Drover Hill Farm, it has zero artificial preservatives, is pasture-raised, dry-aged, and they never use hormones, steroids, or antibiotics. They treat their cattle ethically. When you purchase from them, you can feel confident that you're getting the best meat they have to offer.
Try It With:
Cheesy Garlic Roasted Asparagus
Ina Garten's Potato Salad
Mashed Red Potatoes
