Beef Chuck

• The chuck portion comes from the neck and shoulder of the cow. Cuts tend to be muscular and fatty, though cooking with moist heat offsets this and produces palatable roasts. Some chuck cuts are boneless and others have up to seven bones depending on how a butcher carves the meat.
  
  

Other Names For English Roast

• The most common name for an English roast cut is a pot roast, as this is the most common way of cooking the cut. It is also called a Boston cut, a thick rib roast, a bread and butter cut, a cross rib pot roast, or an English roll when boneless. The name often depends on where in the U.S. the cut is sold.
  
  

How to Cook An English Roast

• The most popular way to cook an English roast is in a slow cooker at low heat for an extensive amount of time. Because of the meat's toughness, the slow cooker's moist heat tenderizes the cut and makes a delicious meal. However, the cut can also be stewed or braised.
  
  

Pot Roasts

• With pot roasts, the cut cooks for a significant amount of time in liquid. Vegetables and spices are often added to help flavor the meat. The cooking time varies depending on the temperature, however, the slower the process, the more tender the finished beef.
  
  

Stewing

• Stewing is similar to roasting when tenderizing an English roast. After cutting the beef into small chunks, either brown the meat in a pan or place it in the pot with the other stew ingredients. The moisture will help tenderize the meat and produce an excellent stew.
  
  

Braising

• Another way to cook a tender English roast is through placing it in a pan with a tight lid and liquid, and cooking it in the oven. Just like in a slow cooker, adding vegetables and spices creates a tender, flavorful piece of meat.