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Cut of the Week: Chuck Roast (Center Cut)
You’re a busy man, a mover and a shaker. You want beef but you don’t have time to baby sit a cast iron pan or grill to achieve the perfect sear or texture. Wouldn’t it be nice if you could just dump a slab of beef into a slow cooker and come back in 3-5 hours to enjoy a juicy, delicious hunk of cooked cow? Well have we got news for you!
When it comes to comforting, flavor-packed beef, the chuck roast center cut stands out as a prime choice for slow-cooked dishes. This specific portion of the chuck roast offers a balance of tenderness and rich taste, making it a favorite for hearty meals that warm the soul. This week we’ll explore what the chuck roast center cut is, how it differs from other chuck roast varieties, how to cook it, and share a delicious braising recipe to bring out its best.
What is Chuck Roast?
The chuck roast center cut comes from the shoulder and upper arm of the cow, specifically the central portion of the chuck primal. Known as the “center cut chuck roast” or sometimes “chuck center roast,” it’s a thick, boneless slab typically weighing 2-4 pounds. This cut is prized for its uniform shape and moderate marbling, offering a slightly leaner yet still juicy profile compared to other chuck roast sections. Packed with connective tissue, it transforms into a tender, succulent dish after slow cooking.
A go-to for pot roasts and braises, the chuck roast center cut delivers deep beefy flavor at an affordable price, perfect for everyday dinners or special occasions.
Chuck Roast Center Cut vs. Other Chuck Roasts: What’s the Difference?
The chuck primal yields various roast cuts, and the center cut has its own unique traits:
- Chuck Roast Center Cut: This is the middle section of the chuck roast, often more uniform and less fatty than edge cuts like the shoulder roast or 7-bone roast. It’s ideal for slicing or shredding after slow cooking, with a balanced texture that’s not too tough or too fatty.
- Other Chuck Roasts: Cuts like the 7-bone roast (with a visible bone) or shoulder roast (from the outer edges) may have more fat, bone, or irregular thickness. These can be tougher or richer, depending on the section, and are often used for stews or bone-in dishes.
The center cut’s even shape and moderate marbling make it easier to cook consistently, setting it apart for recipes where presentation and texture matter.
Characteristics of Chuck Roast
Characteristics of Chuck Roast Center Cut
- Texture: Tough raw, but tender and juicy after slow cooking.
- Flavor: Rich and beefy, with enough marbling to keep it moist without being greasy.
- Best Cooking Methods: Braising, slow cooking, or low-and-slow roasting.
- Price: Budget-friendly, offering great value for its quality.
Its uniform thickness and slow-cooking potential make the chuck roast center cut a top pick for cozy, flavorful meals.
How to Cook Chuck Roast Center Cut
To turn this cut into a tender masterpiece, low-and-slow cooking is key. Here’s how to do it:
- Preparation
- Season with salt, pepper, and a touch of garlic powder, or a rub with thyme and paprika. Sear in a hot skillet with oil for 3-4 minutes per side to build flavor.
- Let it sit at room temperature for 30-60 minutes before cooking.
- Braising
- After searing, transfer to a Dutch oven with broth, veggies, and herbs. Braise at 300°F for 3-4 hours, until it reaches 195-205°F and falls apart easily.
- Rest for 20-30 minutes. (See recipe below!)
- Slow Cooking
- Sear, then place in a slow cooker with broth and root vegetables. Cook on low for 8-10 hours or high for 4-6 hours, until fork-tender.
- Rest for 15-20 minutes.
- Roasting
- Preheat your oven to 275°F. Sear, then roast in a covered pan with a splash of broth for 4-6 hours, until it hits 195-205°F.
- Rest for 30 minutes.
- Serving
- Slice against the grain for neat portions, or shred for sandwiches and tacos.
Braised Chuck Roast Center Cut Recipe
Here’s a simple, delicious way to braise this cut:
Ingredients:
- 3-4 lb chuck roast center cut
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 large onion, sliced
- 3 carrots, cut into chunks
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, sub with more broth if preferred)
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 sprig fresh rosemary (or ½ tsp dried)
Instructions:
- Prep the Roast: Pat the chuck roast dry with paper towels. Season all sides with salt, pepper, and garlic powder.
- Sear: Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for 3-4 minutes per side until browned. Remove and set aside.
- Sauté Veggies: In the same pot, add onion, carrots, and celery. Cook for 5-7 minutes until softened. Stir in minced garlic and cook for 1 minute.
- Deglaze: Pour in the red wine (if using) and scrape up the browned bits. Add beef broth, thyme, and rosemary.
- Braise: Return the roast to the pot, nestling it into the liquid. Cover and place in a preheated 300°F oven. Braise for 3-4 hours, until the internal temperature reaches 195-205°F and the meat is fork-tender.
- Rest & Serve: Remove from the oven, let rest for 20-30 minutes, then slice or shred. Serve with the veggies and spoon the braising liquid over top as a gravy.
Serves: 6-8 | Cook Time: 3.5-4.5 hours
Tips for Success
- Sear for Flavor: Browning builds a rich base—don’t skip it.
- Check Temp: Aim for 195-205°F to ensure tenderness.
- Rest Well: Resting keeps it juicy, whether slicing or shredding.
- Use the Jus: Save the cooking liquid for a killer gravy or broth.
Why Choose Chuck Roast Center Cut?
The chuck roast center cut is a budget-friendly powerhouse that delivers tender, flavorful results with a bit of time and love. Its uniform shape sets it apart from other chuck roasts, making it perfect for slicing into neat portions or shredding for versatile dishes. Whether you’re feeding a crowd or prepping for the week, this cut brings comfort and satisfaction to every bite.
Next time you’re craving a slow-cooked treat, pick up a chuck roast center cut and let it work its magic. With its rich taste and tender finish, it’s a meal worth savoring—happy cooking!
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