Is chuck roast the most underrated cut?

Remove the rap music. Explain how to cook a tougher cut of meat with lots of collagen and muscle sheaths.

NF will always stay🤷‍♂️

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I've been smoking these now and am very happy with the results.

The problem with Chuck roast is that I can turn a 4# roast into a single serving size.

One of my favorites! 😋That reminds me I have several in the freezer!

Chuck is my favorite. I cut it one inch thick into small steaks and cook them on the Blackstone about 5 minutes per side.

If it's on sale, I buy all of it.

This looks good, but reverse sear g a chuck roast still yields a really chewy cut. Sous Vide it with some salt, butter and garlic for 24 to 36 hours at 130°, rest for 15 mins and do that butter sear. Thank me later.

This was not chewy at all

I recently replaced my old Sous Vide cooker with a new one. A week ago, I cooked a 4 lb. chuck roast in a 28 hour period at 131°. It came out nice and tender, like Prime Rib from a restaurant! By cooking a big piece of meat, I can fridge it, and eat off of it for a few meals.