Bone-In Chuck Roast - $10/lb

The bone-in chuck roast is my preferred cut for pot roast or stew beef. Why? Not only does the bone add flavor (or at least that’s what “they” say), but since it comes from the chuck, it has more marbling making it nice and juicy. No more dry pot roast that you struggle to choke down while reaching for your glass of water.

• Cooking Methods: Braise, Smoke

I've experimented smoking this cut and have had good luck. Some call it the "poor man's brisket," but doesn't require nearly the same amount of time! Reach out if you'd like to know how to smoke one of these for yourself.