It seems like the chuck roast and steak are becoming in vogue again. I thought it would be a good idea to take a minute to sort it out in case there is confusion about the cut, and share a couple of our favorite ways to prepare it.
Both come from the chuck primal — the cow’s upper shoulder area (see image).
Chuck Roast
- Large, typically 2–5 lbs.
- Tough but flavorful
- Best for slow cooking (smoking, braising, roasting, stews)
- Often sold as shoulder roast, chuck eye roast, or pot roast
- Ideal for shredding or slicing after long cooking
Chuck Steak
- Thin, individual steaks (½–1 inch thick)
- Same flavor, but smaller and quicker to cook
- Can be grilled, pan-seared, or braised
- Includes cuts like chuck eye steak, blade steak, and flat iron
- Needs tenderizing or marinating if fast-cooked
Chuck roast is a cornerstone of classic mid-century comfort food in the U.S. — think Sunday pot roast with carrots and potatoes but with the rise of slow food, pressure cookers, and Nose-to-Tail butchery, chuck roast is enjoying a renaissance in home kitchens and butcher shops alike. We love it smoked, like a brisket, low and slow with our in house BBQ Beef Rub and served with griddled onions on our favorite sourdough.
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