Originally Posted by LT72884
according to the butcher at my local store, he says that a chuck roast is better than a pot roast because the chuck has part of the "eye" in it. i looked to see what he meant and i could see exactly what he was talking about. It reminded me of rib eye roast. According to him you can get a chuck roast that is cut off from part of the rib section. Maybe i can go to the store and pick one up and take a pic for ya.
I'm not sure what he may be talking about as far as a chuck roast from the rib section.
The chuck section is the area of the lower neck and shoulder which goes back to the rib section. Both short ribs and flanken style ribs come from the chuck as well as the cross rib roast.
The best cut of chuck is the chuck eye roast which is boneless. Other cuts include the top blade roast, shoulder pot roast, blade roast, under blade roast, 7 bone roast, and mock tender roast.
I agree 100% with Andy. The chuck is the only reasonable priced cut that braises with good flavor, tenderness, and doesn't come out stringy or dry.
There are cuts from the rib that will work to but who wants to pay $9.00/ lb for pot roast
I have also recently found out that ground chuck makes the best burgers, IMO though not the leanest by far.