Beef · Chuck
Chuck Eye Roast
A boneless roast from the same muscle as the chuck eye steak. Well marbled and flavorful, good for pot roast.
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| Animal | Beef |
|---|---|
| Section | Chuck |
| Bone | Boneless |
| Tenderness | Medium |
| Also called | chuck eye pot roast, boneless chuck eye roast |
Best ways to cook it
- Roast
- Braise
- Slow cook
About this cut
What it is and how to use it
This is the roast version of the chuck eye: a boneless piece from the front of the ribeye muscle where it runs into the shoulder. It is more marbled and a little more tender than a standard chuck roast. Butchers often tie or net it to hold its shape. It works well braised as pot roast or slow roasted and sliced thin.
Cook’s tipBraise it covered for a few hours until fork-tender, or roast it low and slow and slice thin across the grain. Remove the netting or string before carving.
Read moreBeef Cuts Chart: 9 Primals & How to Cook Each
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