We're so proud to be working with Heritage Cattle Co., who supplies this hearty 100% grass fed, grass finished chuck roast straight from Keene, Ontario (just south of Peterborough). Their cattle are free to roam on open pasture and raised without antibiotics or the use of added hormones. Compared to a round roast or a rump roast, the chuck roast is cut from the shoulder/neck area making it slightly fattier, which gives it a richer beefy flavour.

COOKING TIP: If you're looking for a flavourful pot roast, you've found your star. Picture this: a beautiful chuck roast in a bath of tomatoes, onions, celery, garlic, soy sauce, Worcestershire sauce, mustard, brown sugar, and water slow-cooked (or pressure cooked) to tender perfection. Don't invite too many guests over for this meal, you'll want some leftovers all for yourself. If you've got some extra time, sear the roast over the stove before placing it in the soon-to-be-the-best-gravy bath.