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Beef Tacos! Stew! Pot Roast! Steak Pie! The Chuck Roast does it all. This cut is sliced from the shoulder muscle, which means flavor that punches you right in the mouth (in the most pleasant way imaginable). Chuck Roast is best prepared as a slow braise, since the connective tissue needs to break down slowly, surrounded by moisture. In the end, whatever you're making-- and whether you're eating it in a tortilla, in a spoon, or on a fork, it'll be fall-apart, melt-in-your-mouth, rich deliciousness.
Check our RECIPES PAGE for cooking suggestions, including a slow sous vide take on roast beef.