Stemple Creek Ranch — Grass-Fed Beef Chuck Roast, Tied (approx. 2.5 lb)

The pot roast cut. Grass-fed shoulder, tied and ready for a long, slow Sunday.

Chuck comes from the shoulder, which means more fat, collagen and connective tissue than the leaner roasts. That is exactly what you want for braising: hours in the oven or slow cooker melt the collagen into a rich, glossy sauce and the meat pulls apart with a fork. This one is tied so it holds its shape and cooks evenly. Stemple Creek cattle are 100% grass-fed and grass-finished on Marin County pasture, with no grain, hormones or antibiotics.

Who this is for

• Classic pot roast with carrots, onions and potatoes
• Slow-cooker and Instant Pot families feeding a crowd
• Shredded beef for tacos, sandwiches and bowls all week
• Anyone who wants grass-fed beef at a friendlier price per pound

How to use

Thaw in the fridge 24 hours. Season well, sear hard on all sides, then braise covered with stock, wine or beer at 300°F for 3 to 4 hours, or 8 hours on low in a slow cooker, until fork-tender. Leave the string on until it's done.

Catch-weight cut: packages average about 2.5 lb and are priced per package. Sold frozen.

From Stemple Creek Ranch in Tomales, California, where the Poncia family has raised cattle on the same Marin County pasture for four generations, regeneratively and mostly certified organic.