Boneless Chuck Roast

• 1 roast per package
• Avg. 5.5/lbs. each
• $7.99 per pound 

Description and Cooking Tips

The Boneless Chuck Roll, essentially the heart of the shoulder of beef, is the quintessential braising cut. It's THE essential ingredient for Julia Child's classic beef bourguignon. It is also the heart of numerous slow-cooked Italian classics. And it makes the meltingly tender Yankee pot roast that I enjoyed so much at my mother's table.

The Boneless Chuck has the optimum amount of fat to ensure a roast that is tender and moist without being greasy. But its greatest virtue is its depth of flavor. It has a deep, earthy, beefiness that only comes from working muscles.

Is it better "on the bone"? Hard to say. The bones on the shoulder tend to be fully calcified and quite dense. to my taste, they contribute little flavor and don't give the sauce much body. Bone-in roasts from this muscle tend to have an odd shape that just won't fit in my pots. And I have to confess, I have a soft spot for a nicely trussed roast. I forego the bone and throw a couple marrow bones in with the roast to enrich the sauce.

Everyone seems to have a favorite pot roast recipe, but here are a few tips that might help:

1. Pre-season: Seasoning your roast 24 hours ahead is going to help give a fully developed flavor. About a teaspoon of salt per pound is a good rule of thumb.
2. Browning: I hate to use the word "sear" because it conjures up images of smoking skillets and grease spitting everywhere. Browning a roast is a gentle process. The goal is to get a nice brown crust, not burn the oil (which contributes unpleasant flavors), and not burn the delicious brown bits that stick to the bottom of the pan. Careful control of the temperature is the key. I brown over medium low heat. Sometimes it takes half an hour for a really rich color to develop, but it is worth the wait.
3. Deglaze: Don't let the brown crusty bits in the bottom of the pan that you tried so hard not to burn go to waste. They are the soul of your sauce. Dissolve the with some wine or stock and into the pot they go.
4. Liquid: Just the right amount of something tasty, like beef stock. Water works also with the 'brown crusty bits' described above. Too much liquid robs the roast of its flavor. Liquid should cover about three quarters of the roast. Now is the time to express yourself with seasonings - garlic, bay, thyme, leeks...you know your favorites.
5. Temperature: Low and slow. I like 275 with the lid just a tiny bit ajar so the steam doesn't build up.
6. Doneness: Roasts cooked until they are falling apart run the risk of being dry. Start checking after a few hours. I like to pull them out when I can pull a corner off with a fork. When in doubt, eat a piece. It's the cook's right and your teeth know when it's tender.
7. Last but not least: Share it with people you love. It always tastes better with friends.

"You've done it again ! I bought a 4 lb chuck roast from you, and cooked it this week... OMG.  

So, ... just in case someone asks ~ I placed the roast in a corning ware 10" square dish. I added 3 Tbls. of minced Christopher Ranch garlic to the top. Then, I placed it in a 375 degree oven for only 1 hour. I then turned down the temperature to less than 200 degrees, where it stayed for the next 7 hours.  

Believe it or not, the inner-most parts were still medium rare! I then sauteed potatoes, carrots, and mushrooms and added to the mix for another 30 minutes.

We served it with a full-bodied Cabernet and french bread wedges. There was snarling and slobbering over the meat. (I mean, ... really?)  
No dessert was needed. The following day it was even better, if you can imagine. Thought you'd like to know." 

Kathy W., Lincoln City, OR