Chuck Roast

USDA Select, chuck pot roasts are cut from well-developed, heavily exercised muscles from the forequarter. They require braising – moist heat cooking – to soften and tenderize them. Their biggest assets are robust beefy flavor that only the chuck can provide and moist, juicy, melting tenderness when braised.

Recommended cooking temperature: 325°F

Braising: Slowly brown 2 ½ - to 4-pound pot roast on all sides in small amount of oil in heavy pan. Pour off drippings. Add small amount of liquid. Bring to a boil; reduce heat to low. Cover tightly and simmer in oven 2-3 hours or until beef is fork-tender.