Chuck roast is a large, flavorful cut that's best when cooked low and slow. It is the traditional cut for pot roast.
Smoke, then braise
Chuck roast should always be cooked low and slow. Because the meat is slightly tough, wet heat methods like braising, slow cooking, or steaming in a pressure cooker are best. These methods help the meat stay moist as it cooks. Seasonings or aromatics like onions and garlic added to the cooking liquid will give the roast additional flavor.
The best way to cook chuck roast on a Traeger is to smoke it, then braise it. Smoke the seasoned chuck roast at 180 degrees Fahrenheit for approximately 90 minutes, then braise it with aromatics in a dutch oven at 275 degrees for 4 to 5 hours more.
Chuck roast is an excellent cut for a flavorful, fall-apart pot roast. You can also use it in stews and for shredded beef.
Expect to pay between $5 and $8 per pound at the supermarket. From specialty or grass-fed producers, the cost may be closer to $10 per pound.
The roast is done when the meat is very tender and pulls apart easily with a fork. If using a meat thermometer, aim for an internal temperature of 203 degrees Fahrenheit.
It’s best for pot roast and other low and slow preparations. The long cooking time lets you use herbs, spices, and other aromatic ingredients to develop amazing and unique flavors.
A cut labeled "chuck roast" may be a chuck eye roast, but not necessarily. Different cuts from the chuck are sometimes labeled as "chuck roast."
Chuck roast will usually make for a better roast than bottom round. Bottom round meat is rather tough because the animal uses its rump muscles so much. Chuck roast, which comes from the shoulder, is generally more tender.
However, the tenderness and leanness of meat will vary from animal to animal. Look for the cut with the most marbling (specks of white that indicate intramuscular fat) or connective tissue. The breakdown of the fat and tissue will give you the most flavorful roast.
The roast should be thawed first before cooking. Thawing will allow you to season the meat properly. Also, because the meat is cooked at low temperatures, dangerous bacteria can form as it heats up.
Chuck roast meat makes for deliciously tender stew. Cut into pieces that are 2 inches square, or smaller.
Chuck roasts are popular worldwide for low and slow preparations. In Japan, the chuck is cut into stew meat for Japanese-style beef curry. In Germany, chuck roast is the traditional cut for sauerbraten, a form of pot roast. Your local taco truck may feature carne deshebrada (shredded beef), which is often made with chuck meat.
The chuck roll, which is what chuck roasts are cut from, is called "basse-côte sans os" (boneless low rib) in France, and "aguja" (point or steeple) in Spain.
According to the USDA, a 6-ounce portion of roasted chuck eye roast (the most common type of chuck roast) contains 402 calories, 41.8 grams of protein, and 26 grams of fat.
We’re taking an all-time household classic and injecting it with wood-fired flavor. This easy recipe starts with a chuck roast that is rubbed with a blend of spices, then smoked on the Traeger. Drop the roast into a Dutch oven with potatoes, carrots, onions, herbs, and beef stock and braise until tender.
Say hello to handheld happiness. Beef roast is slow-smoked then braised in a garlic, orange and lime juice mix till it reaches tender, pull-apart perfection. Pile on homemade pico and finish these tacos off with avocado & queso fresco.
A Tex-Mex take on slow-braised chili over Texas Beef blend pellets. Beef chuck is braised with chilis, topped with avocado, cheese, scallions and served with tortillas for some deep flavored spice in every bite.
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