Chuck Roast (Beef)

Full product description

A chuck roast is comfort cooking at its best. This forequarter joint is laced with connective tissue that melts during a slow cook, giving you tender beef and a naturally glossy gravy. Sear it well, add onions, carrots and stock (or ale/red wine), then let the oven or slow cooker do the work. Carve into hearty slices for a classic Sunday pot roast—or take it further and pull/shred for rolls, tacos and pies. Big flavour, minimal faff.

Why you’ll love it

• Slow-cook superstar with rich, beefy taste

• Forgiving joint that turns meltingly tender with time

• Versatile: pot roast, slow cooker, pressure cooker or BBQ/smoker

• Butcher-prepared for even cooking and easy carving

Cut details

• From the chuck/shoulder

• Supplied as a tied roasting joint (string or netting)

• Size/weight varies by joint

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp, pat dry and season generously.

2. Brown all over in a hot pan with a little oil.

3. Oven braise: Transfer to a lidded tray/casserole with onions, garlic, herbs and stock/ale/red wine. Cook at 150–160°C (fan 130–140°C) for 3½–5 hours until fork-tender.

4. Slow cooker: Brown first if you can; cook Low 8–10 hours (or High 5–6 hours) with a little liquid.

5. Pressure cooker: Brown; cook 60–90 mins at pressure, natural release.

6. Rest 20–30 mins. Slice across the grain—or shred and fold back into the reduced juices.
   Food safety: Cook until piping hot throughout and tender.

Serving ideas

• Classic pot roast with buttery mash and greens

• Pulled chuck rolls with slaw and pickles

• Beef & ale pie under crisp puff pastry

• Ragù: shred the meat into the reduced liquor and toss with pappardelle

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

Is chuck lean or fatty?
Balanced—enough connective tissue and marbling to turn silky when slow-cooked.

Do I have to brown it first?
Highly recommended. Browning builds flavour and colour in the finished gravy.

Slice or pull?
Both. Cook to tender, slice for plates, or take it a bit further and shred for sandwiches and tacos.

What liquid works best?
Stock is great. Ale or red wine adds depth—finish with a splash of vinegar or a spoon of mustard to brighten.