Chuck Roast Bone In

The Cut

A bone-in chuck roast, also known as a chuck pot roast or blade roast, is a cut of beef taken from the shoulder area of the cow. This cut includes a portion of the blade bone, adding flavor and moisture during cooking.

The Preparation:

Before slow cooking, sear the roast on all sides in a hot pan with a bit of oil. This step locks in juices and adds a rich, caramelized flavor to the meat. The chuck roast benefits from low and slow cooking methods such as braising, slow roasting, or using a slow cooker. Cook it at a low temperature (around 300°F or 150°C) for several hours

Common Dishes:

Pork Chops, Oven cooked Chuck Roast, Crockpot Barbecue, French Dip 

Recommended spices:

Brown Sugar, Garlic Powder, Onion Powder, fried Oregano, Dried Thyme, Dried Parsley, Tomato Paste, Beef Broth, Dry Red Wine, Salt and Pepper