Our chuck roast is cut from the well-marbled shoulder, a cut built for slow roasting that rewards patience with rich, deeply flavoured meat. It’s a step up in flavour from a standard roasting cut.
How to cook it
Because chuck has more connective tissue than a premium roasting cut, it needs low and slow cooking to become tender — a low oven (around 150°C), covered, for several hours works best, or set it in the slow cooker for the day. Searing the roast first adds extra flavour before it goes in to cook.
The reward for the longer cook is meat that pulls apart easily and a rich, flavourful pan juice perfect for gravy or to spoon back over the meat.
Cut fresh in-house at South City Quality Meats, our chuck roast is worth the wait for a proper, flavourful roast dinner.
| Storage Requirement | Keep refrigerated below 5°C. Use within 3 days of purchase or freeze immediately. |
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| 1. Preheat the oven to 150°C. 2. Sear the roast in a hot pan to brown all sides. 3. Place in a covered roasting dish with a splash of stock or wine. 4. Roast for 3-4 hours until fork-tender. 5. Rest for 15 minutes, then carve and serve with gravy made from the pan juices. |
$26.99
