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Meats
Beef
Chuck
7-Bone Pot Roast

aka. 7-bone pot roast, 7-bone roast, center cut pot roast, chuck roast center cut

A cut from the chuck section of the cow, containing part of the shoulder blade bone that resembles the number seven. This cut is generally fatty and known for its connective tissue, which requires slow cooking to break down.

FLAVOR PROFILE
Rich and beefy with a balanced marble pattern providing a savory depth. When cooked slowly, it develops a hearty, melt-in-the-mouth taste.
TEXTURE PROFILE
It is tough and coarse initially, with abundant connective tissue. Becomes tender and gelatinous when slow-cooked, with a fall-apart texture.
Culinary Uses
  • Braising: Cooking low and slow in liquid breaks down toughness, resulting in moist, flavorful meat.
  • Slow Cooking: Ideal for crockpot dishes, allowing connective tissue to dissolve into a gelatinous broth.
  • Stewing: Perfect for beef stews where the meat can become tender and flavorful while infusing the dish.

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