The Chuck Eye Roast comes from the upper shoulder of the cow, close to the rib section, which gives it rich marbling and deep beefy flavor. Often referred to as the “poor man’s ribeye,” this cut shares many of the same characteristics as ribeye but at a more affordable price.

It is a versatile roast that can be prepared low and slow in the oven, braised until tender, or cooked in a slow cooker or smoker. When cooked properly, the chuck eye roast develops a juicy, fork-tender texture with bold flavor, making it perfect for pot roasts, shredded beef, or hearty family meals.