Chuck Roast

What it's good for:

Braise it low and slow in the oven at 300°F for 3–4 hours with liquid (broth, wine, whatever you've got). Or slow cooker on low for 8–10 hours. Brown it well on all sides first, that crust adds flavor to the whole dish. Add carrots, potatoes, and onions for a complete meal. The cooking liquid turns into great gravy.

Your house will smell good all afternoon. That's just part of the deal.

Here's what you're getting:

This chuck roast comes from the shoulder of the animal, a hardworking muscle with lots of connective tissue. That connective tissue is the point: cooked low and slow, it breaks down into gelatin, which makes the meat fall apart and the sauce silky.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed chuck roast in the fridge for 1-2 days, or refreeze immediately if not using.