Chuck roast is a must-have Sunday dinner in the South. It has a great flavor and just the right amount of fat for a perfect slow cook.

Where it’s from: The lower neck and upper shoulder of the cow, and is known for its rich and tender beefy flavor. 

What to use it for: Pot roast, beef casseroles, sandwiches, and stroganoff. 

Cook: Low and slow, 1.5 - 5+ hours depending on the size and thickness of the pieces that you’re working with. You want to cook it until the connective tissue breaks down, making the meat nice and tender. Keep an eye on the texture as you go and stop when it pulls apart easily.