Chuck Roast

Also indexed as:Arm Pot Roast, Chuck Arm Roast, Chuck-Eye Roast, Cross Rib Roast, Pot Roast
Chuck Roast: Main Image

Buying Tips

Look for chuck roast that has a clear, red color. Beef normally is a purple-red, but when exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat retains this darker color. Vacuum-packed chuck roast also shows this purplish color. Packaged chuck roast should be cold and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it before or on that date.


Chuck Arm Roast

Cut from near the top of the chuck, arm roast holds a large round bone and many small muscles.

Cross Rib Roast

Also called Boston cut or English cut, this is a square roast with two or three ribs and a pocket of seam fat. When boneless, it’s called an English roll.

Chuck-Eye Roast

Made up of a single muscle, this is one of the more tender chuck roasts.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.