Chuck roast comes from the shoulder, where several hard-working muscles and seams of connective tissue meet. Moist, steady cooking turns that structure into the texture expected from pot roast or shredded beef.Choose a 1–2 pound, 2–3 pound or...
Chuck roast comes from the shoulder, where several hard-working muscles and seams of connective tissue meet. Moist, steady cooking turns that structure into the texture expected from pot roast or shredded beef.
Choose a 1–2 pound, 2–3 pound or 3–4 pound roast. Brown it first, add a modest amount of liquid and cook it covered in the oven, slow cooker or pressure cooker.
Every roast comes from Tyner Pond Farm cattle raised on central Indiana pasture. The beef is grassfed and grass-finished, with no grain and no antibiotics.
We care about the quality of the food we sell, and believe you should know exactly what you’re buying. From how it was raised and sourced to how it’s prepared, packed, stored and cooked, you’ll find every important product detail below.
Chuck roast comes from the shoulder, where several hard-working muscles and seams of connective tissue meet. Moist, steady cooking turns that structure into the texture expected from pot roast or shredded beef.
Choose a 1–2 pound, 2–3 pound or 3–4 pound roast. Brown it first, add a modest amount of liquid and cook it covered in the oven, slow cooker or pressure cooker.
Every roast comes from Tyner Pond Farm cattle raised on central Indiana pasture. The beef is grassfed and grass-finished, with no grain and no antibiotics.
Tyner Pond Farm: Tyner Pond Farm produces 100% grassfed and grass-finished beef and pasture-raised chicken in Greenfield, Indiana.
Raised without antibiotics
Oven, slow cooker, or braise
Tyner Pond Farm believes you should know where your food comes from and how it was produced. From healthier soil to better animal welfare, every decision is made with quality, transparency and long-term sustainability in mind.
Questions about sourcing, raising practices, and more, specifically for our Beef Chuck Roast
