Chuck Roast

Also Known As: Center Cut Chuck Roast; Chuck Center Roast; Chuck Pot Roast; Pot Roast

Great, rich flavor perfect for slow and low cooking.

Butcher's Note

The cut location is from the center portion of the Chuck Roll so it can be called Chuck Center Roast.

Industry Ids ?

IMPS/NAMP - 1116D

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Square-Cut Chuck Primal | Primal Cut

This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.

Explore This Primal

Cooking Methods:

Cuts From This Fabricated Cut

Ribeye Roll, Lip-On

Boneless subprimal from the Rib primal that is home to the Ribeye Steak.

Grilling
Oven Roasting
Broiling
Smoking

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Rib Subprimal

Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast.

Oven Roasting
Smoking
Sous Vide

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Supply Chain Ordering & Pricing Details

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Recipes That Use This Cut:

Try a quick and easy all beef version of this Cajun classic. Beef Roast and smoked beef sausage are cooked in a peppery tomato sauce with vegetables and rice.

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Looking for a flavorful roast recipe? Try this favorite served with barley and mushrooms.

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With a nod to Kansas City, these smoked Chuck Roast 'burnt end' pieces will be the highlight of your next barbecue! Flavorful beef pieces topped with sticky barbecue sauce and served with creamy mac and cheese.

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A savory roast is sealed in foil with a can of diced tomatoes before cooking over indirect heat on the grill. The results are fork-tender and oh so delicious.

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