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Chuck Roast

Chuck roast

Information for Chuck Roast

Cut Ratings

Flavor 4 star
Tenderness 2 star
Value 3 star
Leanness 2 star

Typical Cooking Methods

Braise, Stew

Other Names for Chuck Roast

Pot roast, beef shoulder

Good Substitutes for Chuck Roast

Rump roast, bottom round roast, under blade pot roast

Traditional Dishes for Chuck Roast

Pot Roast

Sous Vide Chuck Roast Recipes

View all Sous Vide Chuck Roast Recipes

Description of Chuck Roast

Chuck roast is cut from the shoulder of the cow. Chuck is a synonym for shoulder and is often used interchangeably when identifying cuts of meat. Chuck roast is one of the most economical cuts that yields the most flavor when cooked properly. Chuck roasts are usually flat pieces and 2 to 3 inches thick.

Chuck roasts require a moist heat cooking method due to the connective tissue in this cut. Certain cuts of chuck roast include several muscles separated by connective tissue. Oven roasting is not generally recommended. Chuck roasts have a balanced meat to fat ratio. They may be boneless or contain bones. Chuck roast is commonly referred to as the typical pot roast. This is also a great cut of meat to cook in a slow cooker. It is often the type of beef used as stew meat and ground beef. Beef from the shoulder region is also marinated and used in kabobs.

In the United Kingdom, chuck roast is commonly served as the meat during Sunday Roast, a traditional meal. In this type of meal, it is often served alongside Yorkshire pudding and roasted potatoes and vegetables. Although a traditional British meal, it is similarly served in this manner in the U.S. and Canada. In North America it is known as Yankee Pot Roast and also served with potatoes and vegetables.