Chuck Roast (Boneless)

About This Cut

Boneless, about 2 inches thick, roughly 3.5 lbs, one per pack. Cut from the shoulder with good marbling and connective tissue that breaks down beautifully over long cooking.

Cooking Tips

Sear all sides first, then cook in beef broth with onions, carrots, and potatoes for 4 hours at 325°F, or 8 hours on low in a slow cooker.

Fork-tender, deeply flavored, and just as good the next day over egg noodles or in a beef hash.

Shelf Life & Storage

Will last 2-3 days in the fridge when fresh or once thawed. Will last up to 6 months frozen.