Grassfed Beef Shoulder Roast (Boneless)

Every ounce you buy is meat you can cook.

The shoulder roast, sometimes called a chuck shoulder roast, is cut from the same shoulder section as chuck but sits in a more tender part of it. Well marbled, a little leaner than chuck, and it still rewards a long slow cook. Boneless means it holds an even shape in the pot and carves clean. You get an average 1.5 lb roast, vacuum-sealed and frozen.

Why You'll Love It:

• More Tender Than Chuck: Same shoulder, better section, so it gives up sooner in the pot.
• All Meat, No Bone: Nothing to cut around and no bone weight sitting in the price.
• Even Cook: A uniform roast cooks at the same rate front to back and slices clean.
• Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.
• Never Fed Grain: The herd forages on grass, wild herbs, native plants, shrubs, and vines.

How to Cook:

• Thaw: Overnight in the refrigerator, then pat it dry before it hits the pan.
• Pot Roast: Sear all sides, then cook covered in liquid at 300°F for about 2.5 hours.
• Slow Cooker: Low for 7 to 8 hours with onion, carrot, and broth halfway up the roast.
• Pulled Beef: Cook until a fork twists with no resistance, then shred it right in the pot liquid.
• Sliced Roast Beef: Chill it through first, then cut thin across the grain for sandwiches.

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