How to Cut Chuck Roast Perfectly Every Time

Chuck roast is a cut of beef that comes from the shoulder of the cow. Compared to other cuts of meat, chuck roast stands out for its intense beefy flavor. This makes it a great choice for slow cooking in a multicooker or in a Dutch oven on the stovetop. It also tends to be a core ingredient in ground beef and beef stock. Chuck roast is high in protein and has almost zero carbohydrates. Its fat and cholesterol content will vary depending upon the specific cut of beef. More marbled cuts indicate more fat.

There are a few variations of chuck roast worth considering.

1. 1. Seven-bone chuck roast: Also known as seven-bone roast, this cut of beef is named for a bone that resembles the number seven. Seven-bone roast is a core ingredient in pot roast.
2. 2. Blade chuck roast: This boneless chuck roast cut sometimes substitutes for sirloin on account of its beefy flavor. Due to the high mass of connective tissue in the shoulder blade, blade roast can be tough, but you can make it surprisingly tender after a few hours in a slower cooker set to a low temperature.
3. 3. Chuck arm roast: This cut of beef has a large round bone near its center, which some steak lovers consider to be the key to a beefier flavor. Some chuck steaks are made from this cut of meat; they taste great when paired with BBQ sauce, garlic powder, and black pepper.
4. 4. Cross rib roast: This cut comes from the region between the short rib and the brisket point. This is one of the few cuts of beef chuck roast that can handle grilling or roasting, but you'll get a more tender result via braising or slow cooking.

Cutting chuck roast involves two stages: before roasting and after roasting.

1. 1. Prepare your tools. You will need a flat cutting board, a sharp chef's knife, and a carving knife. This is also a good time to preheat your oven to 300 to 350 degrees Fahrenheit.
2. 2. Slice away excess fat. Compared to other cuts of beef, chuck roast can have a lot of fat and cholesterol if not properly prepped. Slice away all excess fat from the edges of your roast.
3. 3. Debone your roast if necessary. Unless you bought a boneless chuck roast, you'll need to cut away the bones from the meat with a sharp knife. If you're making beef stew, cut the meat completely off the bone. If you plan to grill or broil a chuck roast, separate the meat from the bones, but don't cut it all the way off.
4. 4. Cube the meat if appropriate. If your chuck roast is going into a beef stew or a pot roast recipe, you'll want to create equal-sized cubes of beef.
5. 5. Cook the roast. If you plan to cook the beef like a steak, grill or sear it at relatively high heat. You can also slow cook the chuck roast for several hours. Whichever cooking method you choose, make the sure roast reaches an internal temperature of 145 degrees Fahrenheit before you take it off the heat.
6. 6. Cut roasted meat against the grain. Once your meat is adequately roasted, remove it from the heat and let it cool to a safe handling temperature. Examine the grains (muscle fibers) of the meat, and cut perpendicular to those grains with your carving knife. This breaks up tough pieces of meat and makes them more tender.

As you refine your home cooking skills, remember the following pointers when it comes to chuck roast.

1. 1. Embrace the toughness of chuck roast. In terms of tough cuts of meat, chuck roast may not be as tough as a bottom round, but it is hardly a tender cut. For a fork-tender steak, buy filet mignon, tenderloin, prime rib, or ribeye steak. For delicious beef stew, beef broth, round roast, pot roast, and other slow-cooked beef recipes, use chuck roast.
2. 2. Cut chuck roast cubes into equal sizes. When cooking chuck roast in a stew or casserole, it’s important to have equally sized cubes of beef. This will ensure that they all cook at the same rate.
3. 3. Leave bones in for a beefier flavor. For a bold beef flavor, cook your chuck roast with the bones still in it. This method works well for chuck arm roast and seven-bone chuck roast, which are sold with the bone intact. You should still cut the meat away from the bones partially before roasting, but avoid severing the meat entirely.

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