Another of the chuck pot roasts. This one is sliced from the shoulder area just before the Shoulder Roast. The trademark small round bone is the cross-section of the upper arm bone. Roast are generally 2 inches thick (5 cm) and very meaty. It, is very economical and easily cut into pieces for stewing. A thinner cut is called an arm steak. A long slow braise will bring out it’s great beef flavor.
Cooking Method: Braise
Other Names: Chuck Round Bone Cut, Round Bone Pot Roast, Round Bone Roast