Chuck Roast

Chuck is a hard-working muscle that comes from the front of the cow, around the shoulder area. As a result, while the chuck can be tough, it has a rich, beefy flavor and is one of the cow's fattier budget cuts. Don't be surprised if you come across a chuck with excellent marbling and roasting potential. Cooking the chuck low and slow yields a tender piece of flavorful meat.

A slow cooker pot roast requires some initial preparation, but the end result is well worth it and ideal for chuck. It is best to dry brine your roast for one to three days by coating it in salt and placing it in the refrigerator. While this isn't a required step, the end result will enhance the flavor of the meat. For added flavor, caramelize your chopped vegetables in a pan and deglaze the pan with wine. You can also simply combine all of the ingredients in your slow cooker; the choice is yours. Pour in some wine and a can of tomatoes into the slow cooker for liquid, making sure there is enough liquid to completely cover the meat. Cook your roast for two hours per pound of meat on high. When the beef is fork-tender, it's done. Reduce the cooking liquid if you want a rich sauce to go with your meal.