Slow cook
Chuck roast
Paleta
FromGs. 74.000/ kg
Typical piece: pieza ~3 kg · Gs. 222.000
Chuck roast is a large shoulder cut, tough grain but enough intramuscular fat to survive long cooking without drying out. It's American pot roast, French bourguignon, Italian ragù.
- Typical weight
- 2–4 kg
- Aging
- 7–10 days wet
Cut origin
Origin and aging
- Region
- Paraguarí, Paraguay
- Harvest lot
- Lot code on the package
- Aging
- 7–10 days · Wet
Quick cooking reference
Method
Braise / low oven
Internal temperature
-
Time
3–4 hours covered at 150°C + 30 min uncovered
Rest
15 min
Doneness
Fork-tender, shredding
Cut-specific notes
Sear every side first. Liquid only up to 1/3 the height of the meat. Low and patient.
Nutrition profile (per 100 g)
- Calories
- 215 kcal
- Protein
- 22 g
- Total fat
- 13.5 g
- Saturated fat
- 5.5 g
Source: USDA FoodData Central
Values are approximate. They vary by animal, cut, and cook.
Storage
- Fridge
- Up to 3 days at 0–4 °C
- Freezer
- Up to 6 months frozen at -18 °C
- Thaw
- In the fridge, 24 h. Never at room temperature.
Pairing and sides
Bourguignon: buttered egg noodles. Ragù: pappardelle. Pot roast: creamy mash and glazed carrots.
