Chuck Roast - Boneless

Boneless Chuck Roast – Cut from the shoulder of our 100% grass-fed Hereford cross cattle, this boneless chuck roast is a hardworking, deeply flavorful cut made for slow cooking. With plenty of natural connective tissue and marbling, it breaks down beautifully over time, becoming tender, rich, and satisfying. This is a classic roast for braising, stews, and long, gentle cooks that fill the kitchen with good smells and deliver real nourishment.

What makes grass-fed beef a good choice?

Our Hereford cattle are pasture-raised, grass-fed, and grass-finished on our farm. They spend their lives grazing open fields, eating only grasses and forages, never grain. That diet and lifestyle produce beef that’s leaner, nutrient-dense, and deeply flavorful. These cattle are part of our regenerative system, rotating across pasture alongside our pigs and poultry to build soil health and long-term resilience.

Cooking Tips:

• Low and Slow: Chuck roast shines when cooked gently over time. Braising, slow cooker, or oven roasting all work well.
• Build Flavor First: Brown the roast before slow cooking to develop a deeper, more savory result.
• Keep It Covered: Moist heat helps the connective tissue break down and keeps the meat tender.

Recipe Ideas:

1. Classic Pot Roast – Braise with onions, carrots, potatoes, and broth until fork-tender.

2. Shredded Beef – Slow cook, then shred for tacos, sandwiches, or grain bowls.

3. Beef Stew – Cut into large chunks and simmer with root vegetables and herbs.

4. Red Wine Braised Chuck Roast – Slow braise with wine, garlic, and aromatics for a rich, comforting meal.

A staple cut for thoughtful cooking. Jake’s Boneless Chuck Roast rewards patience with deep flavor, tenderness, and meals that carry you through the week.