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 stovetop 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 stovetop 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 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
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 aluminum 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.
Chuck Arm Roast
Cut from near the top of the chuck, arm roast holds a large round bone and many small
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.
Made up of a single muscle, this is one of the more tender chuck roasts.
Chuck roast (fat trimmed to 1/4 inch [0.6cm],
braised), 3oz. (85.05g)
Total Fat: 20.2g
*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.
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.