The difference between chuck roast and chuck steak is simply the cut. Chuck is an inexpensive beef that comes from the muscle between the neck and shoulder blade of the beef cattle. That’s why other names for chuck roast include blade pot roast. Roasts and steaks are most popular cuts of chuck. In a roast, the meat often includes part of the blade bone, and it’s cut in a cylindrical or oblong shape in which the grain runs in the same direction as the long side of the meat.
How to cut a chuck roast? Simple. A chuck steak is that same piece of meat, but cut into 1- to 2-inch thick slices. Measure out equal portions and use a longer chef’s knife for an even edge to each slice.
So you can make a few chuck steaks out of chuck roasts. In fact, save money by buying a chuck roast, slicing it into steaks, and freezing it. Both meat cuts are tough, so we recommend to cook them slowly, by stewing or braising. Chuck roasts do well when you cook them in liquid. If you’re using a chuck steak, try cooking it as a skillet pot roast. You can brown both sides for five minutes each, then add herbs and spices and cover it tightly with a lid and cook it in the oven for a couple hours on low heat. Lastly, add in some root vegetables and keep cooking until they’re tender.
The slow cooker is ideal for this kind of meat, especially chuck roast. So try our chuck roast Crock-Pot recipes, plus other ways to prepare chuck roast and chuck steak.
A 3-pound boneless chuck roast is the hunk of meat you need to get this wintry stew going. A carrot, celery, mushrooms, peas, and parsley add more color and vegetable nutrition to the dish, which cooks for about 5 or so hours in the Crock-Pot. Get our Slow Cooker Beef Stew recipe.
Pick up a 3 or 4-pound chuck roast to make some great barbecue no matter what the weather is outside. If it’s cold or rainy, no worries. Many of the spices and flavorings you might already have in the kitchen, so there’s no long list of ingredients to buy. Get our Slow Cooker BBQ Beef Sandwiches recipe.
Roast some garlic and then use it as part of the brown sugar marinade on the chuck roast. Then comes the sauce – oh! The sauce has Guinness and crumbled gingersnaps, yes, gingersnaps! Bet you never made a sauce like this one. Get our Garlicky Pot Roast recipe.
Tart Granny Smith apples softened with lemon and parsley mingle with fork-tender chuck roast soaked in red wine, onions, garlic, celery, carrots, rosemary, bay leaves, and thyme for a complex flavor profile that elevates the dish from comfort food to a little more haute. Get our Red Wine-Braised Beef with Apple Gremolata recipe.