Check it out! We FINALLY have the LAMB on the site! Boring pictures, but done is better than perfect in our book.
The Chuck Roast is cut from the forequarter of the cow. This area consists of heavily exercised, well-developed muscles. Because this set of muscles is more exercised, it needs to be braised to be tenderized. Braising involves cooking with moist heat to tenderize and soften the meat. But don’t let that little bit of extra work deter you: our Chuck Pot Roast can become one of the most tender cuts if prepared properly. When properly cooked, the Chuck provides juicy, moist, melting tenderness in every single bite. Each Chuck Roast is about 4-5lbs, which should comfortably serve a crew of folks! While braising may take longer, it is worth it. Try adding vegetables such as potatoes, carrots, and onions to your roast. All the flavors will soak into each other over the hours of cooking. Adding butter, salt, garlic, spices, and broth will allow more flavor to soak into the meat over time as well. 
BONELESS Chuck Roast
