I have gone gourmet, or at least last night’s dinner tasted gourmet. It was an absolutely delicious chuck roast if I do say so myself. This dinner demands little effort. I served this roast with a side of creamy parmesan thyme polenta.

The chuck comes from the upper shoulder/neck area of the cow. It can contain connective tissue and collagen. The collagen provides lots of flavor to this meat as it melts during the cooking process. This cut is typically used for slow cooking, braising, roasting or stewing.