Chuck Roast

Better known as blade roast, it is the best cut of meat for what is generically labelled the pot roast. The chuck roast is cut from the shoulder and neck region, which is slightly fattier than brisket or round, which gives this roast a richer taste. This is the best cut of beef for slow cooking or braising as it is so tender that it shreds apart and melts in your mouth. This “low and slow” roast will bring back those comforting memories of Sunday night family dinners.