Chuck Roast

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

Preparation, uses, and tips

Chuck roast can be cooked whole or cut into pieces for stew meat. Either way, it should be cooked using moist heat to break down the connective tissues.

To braise, heat oil over the stove in a heavy pan. Brown chuck roast or stew meat in batches on all sides. Lower the heat and add cooking liquid and seasonings if desired. Cover, bring the liquid to simmer, and cook over low heat on the stove or in the oven. Cook until the roast is fork tender 2 to 4 hours, depending on the size of the roast.

Buying and storing tips

Look for chuck roast that has a clear, red colour. 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 colour. Vacuum-packed chuck roast also shows this purplish colour.

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.

Store chuck roast in its original packaging in the coldest part of the refrigerator, where it will keep for 3 to 4 days. It may be frozen in this packaging for up to two weeks. For longer storage, wrap the meat in heavy-duty aluminium foil, freezer paper, or freezer bags. Chuck roast will keep 6 to 12 months in the freezer. Defrost in the refrigerator, allowing 24 to 48 hours, depending on size. Cook as soon as possible after defrosting.

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.

Nutrition Highlights

Chuck roast (fat trimmed to 1/4 inch [0.6cm], braised), 3oz. (85.05g)
Calories: 282.2
Protein: 23.3g
Carbohydrate: 0.0g
Total Fat: 20.2g
Fiber: 0.0g

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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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 chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.