Boneless Chuck Roast
One of the best beef cuts for pot roast or cut into chunks for stew. Slowly simmer/braise in a seasoned broth in a covered container for optimal tenderness.
A Boneless Chuck Roast is a joint of beef, cut from the chuck. The chuck area is the spot behind the shoulder blades next to the rib area. A whole blade roast needs to be treated as a pot roast, i.e. cooked with moist heat.
How to Cook
Although it is considered tender, this relatively lean roast should be marinated in a flavorful mixture with an acid, such as vinegar, wine, or lemon juice, for at least two hours before being cooked, regardless of the method. The Boneless Chuck Roast is a good cut for braising, as well as for making into kebabs, fajitas, and stir-fry.