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Beef Chuck Roast
Deeply beefy, with a savory intensity that builds as it slow-cooks.
Lens analyzedChuck roast comes from the shoulder area of the cow, a well-worked muscle that's tough when cooked quickly but turns tender after hours of braising. It's the classic cut for pot roast, because the connective tissue melts into gelatin and keeps the meat moist.
Where it comes from
Braising tougher cuts like chuck grew out of practical thrift: shoulder meat was cheaper than loin and rib cuts, so home cooks learned to coax tenderness out of it with long, slow cooking in a Dutch oven. Pot roast became a Sunday dinner staple across North America for exactly this reason.
Buying it
Look for a roast with visible marbling running through the meat and a good amount of connective tissue, since that's what breaks down into flavor during braising. A leaner-looking chuck roast will often turn out drier after long cooking.
Storing it
Keep raw chuck roast in the coldest part of the fridge and plan to cook it within a couple of days of purchase. For longer storage, wrap it tightly and freeze it, since it holds up well without much texture loss.
Keeps about 3 days in the fridge.
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