Grassfed Beef Chuck Roast (Bone In)

Leave it alone for three hours and it falls apart on its own.

Chuck comes off the shoulder, which carries more connective tissue than a ribeye or a sirloin. That tissue melts into gelatin over a long cook, and the bone adds body to whatever it is sitting in. You get one bone-in roast per package, averaging 2 lb, vacuum-sealed and frozen.

Why You'll Love It:

• Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.
• Bone In: The bone gives the braising liquid body and makes the gravy without any help.
• Collagen Rich: Connective tissue breaks down over a long cook and leaves the meat tender.
• Never Fed Grain: The herd forages on grass, wild herbs, native plants, shrubs, and vines.
• One Roast, Many Meals: Pot roast on Sunday, shredded beef the rest of the week.

How to Cook:

• Thaw: Overnight in the refrigerator, a full 24 hours for a 2 lb roast.
• Pot Roast: Sear all sides, then cook covered in liquid at 300°F for about 3 hours.
• Slow Cooker: Low for 8 hours with onion, carrot, and enough broth to come halfway up.
• Know When It Is Done: Not by temperature. It is ready when a fork twists with no resistance.
• Save the Bone: Drop it back in the pot or freeze it for your next batch of stock.

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