Chuck Roast

 

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Chuck Roast

Also indexed as:Arm Pot Roast, Chuck Arm Roast, Chuck-Eye Roast, Cross Rib Roast, Pot Roast
Chuck Roast: Main Image

Related Topics

  1. Savory Beef Stew with Roasted Vegetables
  2. Chili Salsa Beef
  3. Recipes with Chuck Roast
  4. Recipes with Beef

Buying Tips

Look for chuck roast that has a clear, red color. Beef normally is a purple-red, but when exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat retains this darker color. Vacuum-packed chuck roast also shows this purplish color. Packaged chuck roast should be cold and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it before or on that date.

Varieties

Chuck Arm Roast

Cut from near the top of the chuck, arm roast holds a large round bone and many small muscles.

Cross Rib Roast

Also called Boston cut or English cut, this is a square roast with two or three ribs and a pocket of seam fat. When boneless, it’s called an English roll.

Chuck-Eye Roast

Made up of a single muscle, this is one of the more tender chuck roasts.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2013.