Tender Chuck Roast

Simple Sear and Light Braise

I love a good chuck roast/braise due to all of the connective tissue and abundant marbling, or intramuscular fat, in this cut; this ensures a moist and tender end result. In addition, the fat renders during the braising process, contributing to the overall flavor and succulence of the dish. The braising breaks down the collagen within the connective tissue and melts the cartilage into gelatin, which is what gives a braise that rich and gelatinous mouthfeel we all know and love.