Weekend Favorite
Chuck Eye Roast
A 3 lb Texas-raised chuck roast for pot roast, shredded beef, chili, or the smoker. Give it time and it gives you the dinner people remember.
Options
- Ships frozen and cold-packed, delivered to your door.
- Worthy of the table — or we’ll make it right.
Ranch-to-Table Control
Premium Quality
Delivered With Care
Consistent Standards
Texas-raised. Chef-trusted. Worthy of the table.
Details
The Full Story.
The chuck roast is the most generous cut in beef — three pounds of rich, well-marbled shoulder that turns hours of gentle heat into the kind of dinner people remember from their grandmother's kitchen. Braise it low with onions and stock for a classic pot roast, run it through the slow cooker for shredded beef tacos and sandwiches, cube it for a serious chili, or smoke it like a small brisket for "poor man's burnt ends." The marbling and connective tissue that make chuck tough when rushed are exactly what make it luxurious when given time, breaking down into deep, silky richness. One roast feeds a family with leftovers, and the leftovers might be the best part.
Features & Benefits
Why You’ll Love It.
- 3 lb family format — Feeds four to six with leftovers worth planning for.
- Rich marbling and collagen — Slow cooking renders it deeply tender and silky.
- Four dinners in one cut — Pot roast, shredded tacos, chili, or smoked burnt ends.
- Slow-cooker and braise friendly — Forgiving, flexible, and hard to get wrong.
- Texas-raised beef — From our own ranch program.
- Halal beef program — Raised and processed to Halal standards.
The Method
Our Cooking Recommendations.
Pick your fire.
Classic pot-roast tenderness with a rich pan sauce.
- Heat the oven to 325°F; season the roast and brown it well on all sides in a Dutch oven.
- Remove the roast and sauté onions or aromatics in the same pot.
- Add stock until it comes roughly one-third to halfway up the roast, then return the meat to the pot.
- Cover and braise until fork-tender, turning once if needed.
- Rest 15 minutes, then slice or shred and serve with the braising liquid.
Chef’s tipKeep the liquid below a full boil. Gentle braising turns collagen silky instead of tightening the meat.
Food safetyUSDA safety minimum for whole beef roasts: 145°F with a 3-minute rest; brisket/ribs are normally cooked much higher for tenderness.
Final Temp
For barbecue tenderness, cook until probe-tender, typically around 195–205°F.
Set-it-and-forget-it shredded beef for tacos and sandwiches.
- Season the roast and brown it in a skillet first if time allows.
- Place onions or vegetables in the bottom of the slow cooker and set the roast on top.
- Add a modest amount of stock or sauce; the roast will release more liquid as it cooks.
- Cook on LOW until the roast pulls apart easily with a fork.
- Rest briefly, shred, and return the meat to the juices before serving.
Chef’s tipUse less liquid than an oven braise. A slow cooker traps nearly all of the moisture.
Food safetyUSDA safety minimum for whole beef roasts: 145°F with a 3-minute rest; brisket/ribs are normally cooked much higher for tenderness.
Final Temp
For barbecue tenderness, cook until probe-tender, typically around 195–205°F.
A small-brisket style cook for barky chuck roast or burnt ends.
- Season generously and preheat the smoker to 250°F.
- Smoke until a dark bark forms and the roast reaches the stall range.
- Wrap with a splash of beef stock or tallow if desired.
- Continue until the roast is probe-tender, usually near 195–205°F.
- Rest 30 minutes, then slice, shred, or cube for burnt ends.
Chef’s tipChuck can dry if the outside is overexposed. Wrap once the bark is where you want it.
Food safetyUSDA safety minimum for whole beef roasts: 145°F with a 3-minute rest; brisket/ribs are normally cooked much higher for tenderness.
Final Temp
For barbecue tenderness, cook until probe-tender, typically around 195–205°F.
Beef Education
How We Grade Our Beef.
We grade our Angus and Texas Wagyu using the Japanese Beef Marbling Score (BMS) — a scale focused on marbling, richness, and eating quality.
The BMS score shown is based on the minimum IMF% rating, among other quality factors. Only 100% fullblood Wagyu can receive an “A” scored rating.
USDA Choice → Choice+
USDA Prime → Prime+
Beyond Prime — Wagyu
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OP76 Angus
OP76 Wagyu
| OP76 Program | BMS | Min IMF% | Marbling | USDA Grade | OP76 Score |
|---|---|---|---|---|---|
| Angus Gold 3+ | 3 – 4 | 12%+ | Modest – Moderate | Choice+ / Prime | Premium |
| Angus Platinum 4+ | 4 – 6 | 15%+ | Slightly Abundant | Prime / Prime+ | Premium+ |
| Wagyu Gold 7+ | 7 – 8 | 27%+ | Moderately Abundant | Beyond Prime | Luxury |
| Wagyu Platinum 8+ | 8 – 12 | 31%+ | Very Abundant | Beyond Prime | Ultra |
Angus Gold 3+
Angus Gold 3+
Our everyday premium Angus. Clean, beefy flavor with visible marbling — a clear step above grocery Prime.
Angus Platinum 4+
Angus Platinum 4+
Top-tier Angus selected for richer marbling and a more buttery, special-occasion bite.
Wagyu Gold 7+
Wagyu Gold 7+
Texas Wagyu with deep, melt-in-your-mouth marbling well beyond USDA Prime.
Wagyu Platinum 8+
Wagyu Platinum 8+
Our richest program — intensely marbled Wagyu for an unforgettable centerpiece cut.
Cooking & Storage
Simple to Get Right.
Thaw
Move to the fridge 24 hours before cooking for an even thaw.
Cook
Sear hot in cast iron or grill; pull at 130°F for medium-rare.
Rest & Serve
Rest 8–10 minutes, slice against the grain, finish with salt.
Store
Keep frozen until ready; cook within 3–4 days of thawing.
Complete Your Box
Add Extra Cuts.
Round out your delivery with the cuts your table reaches for — add to your subscription or buy one-time.
Denver
NY Strip
Boneless Ribeye
T-Bone
Porterhouse
Reviews
Chef-Approved. Customer-Loved.
Rated 4.9 across verified subscribers.
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“Market at Outpost delivers meat quality that far surpasses anything I’ve found at local grocers—even their organic selections. The freshness is unmatched, and it shows up in every meal I cook. When you start with truly high-quality meat, the results speak for themselves.”
Master Home Chef -
“The difference in freshness and flavor from Market at Outpost is unreal. Their meats outperform the ‘organic’ cuts at my usual grocery store every single time. Great meals start with great ingredients—and Market at Outpost sets the standard.”
Master Home Chef -
“I didn’t realize how much freshness mattered until I started buying my meat from Market at Outpost. It’s noticeably better than the organic options at my local grocers, and my meals have improved because of it. High-quality meat truly is the foundation of a great dish.”
Master Home Chef
“Out on the dirt with the crew at Outpost 76, you quickly realize they don’t just raise cattle—they honor a way of life. The grit and precision they pour into their steers, from the formulation of their feed program to the rotation of their grazing pastures, is a masterclass in agricultural excellence. Every ounce of that hard work shows up in the marbling, the deep flavor, and the unmatched quality of the beef. It’s flat-out unbelievable. I run their product proudly, and as long as I’m standing behind a flame, Outpost 76 will anchor my menus.”Chef Corey Bowers
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