Blade roast · Braising steak · Pot roast classic — from the Chuck primal.
The classic braising cut. Chuck roast is well-worked shoulder muscle laced with collagen that melts into rich, silky gelatin under low, slow, moist heat — the foundation of pot roast, birria, and countless braised menu builds.
What It's Called
United States: Chuck roast, Chuck roll roast, Shoulder roast, Pot roast
Australia: Chuck roast, Bolar blade roast
United Kingdom: Braising steak, Chuck and blade
How to Cook It
Braise: 3–4 hours at 300°F / 150°C in stock or wine.
Slow cooker / pressure: The most forgiving cut in the kitchen.
Pot roast, Birria and barbacoa, Beef bourguignon, Italian beef sandwiches, Ragù
Order whole chuck rolls for in-house breaking, or netted roasts cut to weight. Consistent, economical center-of-plate for braise-driven menus and banquet volume.