Boneless Chuck Roast
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Sunday dinner in one cut. Boneless chuck roast comes from the well-worked shoulder, which means deep, beefy flavor and plenty of connective tissue that melts into richness when you cook it slow. Ours run about two and a half to three pounds — right for a family pot roast.
Sear it, then braise it low with vegetables and stock until it shreds with a fork. Leftovers make the best sandwiches of the week. Available in Choice, Prime, or American Wagyu.
- Boneless beef chuck roast (shoulder)
- About 2.5–3 lb
- Grades: USDA Choice, USDA Prime, American Wagyu
- Ideal for braising, pot roast, and shredded beef
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