Chuck Roast Boneless (Per Pound)

This large cut comes from the chuck, or shoulder section of the steer. It’s a well-exercised part of the steer, which means it is full of flavor, but tougher. Though it’s called a “roast” it’s better thought of as pot roast—in other words, the best way to cook it is braising or Crock Pot. Low, slow, wet heat cooking helps break down the muscle fibers until it is super tender.