Versatility is the name of the game for the bone in chuck roast. Whether it's braised or roasted, you're in for a treat. The perfect ratio of meat and fat are held together by delicate connective tissue that makes for one serious bite after another. When prepared, this cut is called a pot roast. Typically packages are 2-3 pounds.
Low. Slow. That is the name of the game. To achieve the desired tender perfection, you need to cook your roast to 180°F and keep it there for a few hours. This time allows the connective tissue time to break down and lessens the chance moisture will escape. When slow cooking meat you want to layer your flavors by using REAL stocks and bone broths and fresh herbs as your braising liquid. One final piece of flavor voodoo is to not be afraid of acid. Always finish a deep braise with vinegar or fresh citrus.
The Chuck Roast comes from the beef's shoulder. On our model, Betsy the shoulder is actually already labeled chuck. Our heifers and steers live active and happy lives on pasture, and because of this, the animals get plenty of exercise which results in extra flavorful beef.