Updated 30 September 2026
Beef chuck is one of the most flavourful cuts of beef you can buy, and one of the best value. It comes from the shoulder, so it is well marbled and full of connective tissue, which means it needs slow cooking. Give it time, and it rewards you with tender, juicy beef and a rich sauce. Here is what beef chuck is in the UK, and how to cook it.
Quick answer: brown the beef chuck, then cook it covered with liquid at 150–160°C (130–140°C fan) for 3–3½ hours for a 1.5kg piece, or in a slow cooker on low for 8–9 hours, until it falls apart with a fork.
What is beef chuck in the UK?
Chuck is the forequarter, or shoulder, of the animal, between the neck and the ribs. In British butchery it is often sold as chuck steak, braising steak, stewing steak or as a chuck roast (pot roast) joint. Because the shoulder muscles work hard, chuck is full of flavour and connective tissue, with plenty of marbling. That combination is what makes it ideal for slow cooking and for mince.
The "eye of chuck" is the tender centre of the chuck near the ribs, the continuation of the ribeye muscle. Chuck eye steaks are sometimes sold as a budget alternative to ribeye; they can be grilled if cut thin and served medium-rare, but most chuck is best cooked slowly.
Our Beef Chuck 1.5kg is £27.99 for a 1.5kg piece, which feeds six as a pot roast or makes a big batch of chilli or pulled beef.
Beef chuck cooking times
| Method | Temperature | 1.5kg chuck |
|---|---|---|
| Pot roast, covered | 150°C (130°C fan, gas 2) | 3–3½ hours |
| Braised in chunks | 160°C (140°C fan, gas 3) | 2½–3 hours |
| Slow cooker | Low | 8–9 hours |
| Slow cooker | High | 5–6 hours |
| Smoker or BBQ, indirect | 110–130°C | 8–10 hours |
Chuck is ready when it is tender, not at a set time. If it is still firm, keep going.
Classic beef chuck pot roast (serves 6)
- Season the chuck generously with salt and pepper and leave it at room temperature for 30 minutes. Heat the oven to 150°C (130°C fan, gas 2).
- Brown it well on every side in a little oil in a large casserole, about 10 minutes. Lift it out.
- Add vegetables: 2 onions cut into wedges, 3 carrots and 2 celery sticks in chunks. Cook for 5 minutes, then stir in 4 garlic cloves and 2 tablespoons of tomato purée.
- Deglaze with 250ml of red wine or ale and let it bubble for 2 minutes. Add 500ml of beef stock, a tablespoon of Worcestershire sauce, 2 bay leaves and some thyme.
- Braise. Return the chuck, cover tightly and cook in the oven for 3–3½ hours, turning it once. Add potatoes in chunks for the last hour if you want a one-pot dinner.
- Rest and serve. Rest the beef for 15 minutes, then pull it into large pieces or slice thickly. Reduce the juices on the hob for gravy.
See our chuck pot roast with root vegetables for a full recipe.
Other ways to cook beef chuck
- Chilli con carne: cut the chuck into 2cm cubes and braise in a spiced tomato sauce for 3 hours. Chunks of chuck make a far better chilli than mince.
- Pulled beef: rub with salt, pepper and paprika, cook low and slow until it shreds, and toss in BBQ sauce.
- Beef stew and casserole: cut into chunks, dust with flour, brown, and braise with root vegetables. See how to cook diced beef stew.
- Ragù: braise chuck in tomatoes and red wine, shred it, and serve with pappardelle.
- Homemade mince: chuck's fat-to-meat ratio is ideal for burgers if you have a mincer.
Tips for tender beef chuck
- Brown it properly. Deep colour means deep flavour.
- Keep it at a gentle simmer. Boiling tightens the meat.
- Cover it. A tight lid or double foil stops the braise drying out.
- Cook it a day ahead. The flavour improves, and you can lift the fat off once it sets.
- Slice or pull against the grain. Short fibres eat more tenderly.
Food safety is simple with slow-cooked chuck: the Food Standards Agency advises cooking food until it is steaming hot throughout, and a three-hour braise will get it there.
Chuck, brisket or braising steak?
All three are slow-cooking cuts. Chuck is the most versatile and marbled, great for pot roasts and chilli. Brisket is fattier and more fibrous, the classic for smoking and slicing; see how to cook beef brisket. Braising steak is sliced, ready for braised steak and onions; see how to cook braising steak. Low-and-slow fans can get chuck, flat brisket and pork shoulder together in the Pitmaster’s Smoking BBQ Box (£72.99).
Read our full guide to cuts of beef, or browse beef chuck and our beef range.
Beef chuck FAQs
What is beef chuck called in the UK?
Chuck comes from the shoulder and is sold in the UK as chuck steak, braising steak, stewing steak or a chuck roast for pot roasting.
How long does it take to cook beef chuck?
A 1.5kg piece takes about 3–3½ hours covered at 150°C (130°C fan), or 8–9 hours on low in a slow cooker, until it is fork-tender.
Can you cook chuck steak like a normal steak?
Only the eye of chuck, cut thin and served medium-rare. Most chuck is too tough for quick cooking and is best braised or slow cooked.
Is chuck good for slow cooking?
Yes, it is one of the best cuts for it. Its marbling and connective tissue melt during a long cook, giving tender meat and a rich sauce.
What is the difference between chuck and brisket?
Both suit slow cooking. Chuck is from the shoulder and is more evenly marbled; brisket is from the chest, with more fat and longer fibres, and is the classic cut for smoking.
