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National Cattlemen’s Beef Association
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Also indexed as: Arm Pot Roast, Chuck Arm Roast, Chuck-Eye
Roast, Cross Rib Roast, Pot Roast
Chuck roast turns into a mouth-watering, tender meat, steaming in its rich
broth, the classic pot roast or stew.
Chuck roast is a general term for roasts that come from the shoulder or chuck, a heavily
exercised part of the animal. These roasts usually include several different muscles, which
cook at different rates. The solution is to braise chuck roast for several hours in cooking
liquid with seasonings. Prepared in this manner, chuck roast turns into a mouth-watering,
tender meat, steaming in its rich broth, ideal for the classic pot roast or stew. Chuck roast
gets its rich taste from the fat and connective tissue, which are softened and blended during
long cooking.
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.
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
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 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.
Availability
Chuck roast is commonly available in grocery stores.
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 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.
Nutritional 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.
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. 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. Information expires March 2005.
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