Ever craved that melt-in-your-mouth, smoky barbecue experience but don't have a spare 16 hours or a competition-grade smoker?

Chuck roast (sometimes called "chuck roll") is cut from the shoulder of the cow, and is considered a lean cut, although it's ...

Though chuck roast may have different labels, it’s essentially a type of cut that comes from the shoulder area. Shoulder roast, chuck eye, blade roast, or simply “pot roast” are about the ...

The term "pot roast" is also applied to meat cut from the round primal from the rear of the cow; these cuts tend to be leaner and make for a drier roast. If "chuck" is not on the label, ask your ...

Chuck roast? Ready in hours.... ON TIME/UNDER BUDGET: Pulled pork sandwiches, tacos, soups and stews are among the ways the meat can be used The cheapest cuts of meat always take the longest to cook.

Rub 2 rounded tablespoons kosher salt all over a 3- to 5-pound beef chuck roast or boneless pork shoulder. Truss the meat by tying twine around its width in 1-inch intervals.