Alternative to Beef Chuck-Eye Roast

Some readers have had trouble finding chuck-eye beef roast. So what's a more common but equally good alternative?

Some readers have had trouble finding beef chuck-eye roast, a cut we like for its compact, uniform shape, deep flavor, and tenderness in pot roast and stews. So what's a more common but equally good alternative? 

The chuck eye is a long, narrow group of muscles that runs along the center of the chuck, or shoulder section of the cow, from front to back. It is a continuation of the same muscles that make up the rib eye, one of the most flavorful and tender cuts of beef. This is also the reason why it may be hard to find: Its proximity to the rib eye allows butchers to portion and sell chuck-eye "steak" as a less expensive alternative to boneless rib-eye steaks. 

If your butcher can't (or won't) fashion you a chuck-eye roast, the following two other boneless, uniformly shaped cuts from the chuck will work nearly as well, since they often contain a portion of chuck eye and the meat is similar in texture and flavor: 

  • top blade roast
  • bottom chuck roast (also known as under-blade roast and California roast)

Our longtime favorite Dutch oven from Le Creuset is substantial enough to hold and distribute heat evenly without being unbearably heavy. Its broad cooking surface saves time since it allows us to cook more food at once. While expensive, it is exceptionally resistant to damage.

Our best buy, from Cuisinart, has the same advantageous shape as the Le Creuset and is heavier, but not prohibitively so. The rim and lid chipped cosmetically when we repeatedly slammed the lid onto the pot, so it's slightly less durable than our winner. That said, it's still a very good pot at a terrific price.

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