Chuck roasts are often called "pot roast", and this is really is a cut that is best when braised or cooked in a covered pot with added liquids. This low and slow cooking method helps to tenderize this more exercised muscle and make it one of the most tender cuts of beef. Properly prepared, chuck is juicy, moist and tender.
Our boneless chuck roasts are fabulous cooked in a heavy dutch oven for a few hours. I prefer a 275 degree oven and my Lodge enameled cast iron dutch oven. My second favorite method is to use my electronic pressure cooker (think instant pot) if i'm a bit more rushed for time. Crock-pots are another way to get the job done- while you are away at work or play. Team your roast with some potatoes, carrots and onions and let the flavors soak into each other while cooking.
All of our beef is grass-fed and grass-finished here on the same farm where they are born. Our beef are never given grain, hormone implants nor antibiotics. Convenient pickup locations are spread throughout southeast Idaho and Northern Utah.
