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Chuck roast comes from the shoulder region of the beef, specifically the primal cut known as the chuck, which includes muscles that do a lot of work and contain generous marbling and connective tissue. Because of this, chuck roast is richly flavored, beefy, and slightly gelatinous when properly cooked—its intramuscular fat and collagen break down during long, moist cooking to produce a tender, succulent texture and deep savory taste.
Chuck roast comes from the shoulder region of the beef, specifically the primal cut known as the chuck, which includes muscles that do a lot of work and contain generous marbling and connective tissue. Because of this, chuck roast is richly flavored, beefy, and slightly gelatinous when properly cooked—its intramuscular fat and collagen break down during long, moist cooking to produce a tender, succulent texture and deep savory taste.