This is one of several variations of a chuck pot roasts. Created by sawing across the bone-in chuck, it has several separate muscles and bones. Called the “7-bone” not because of the number of bones but because of the distinctive shape of the shoulder-blade bone (visible on the left side of the photo). There are 2-3 of these cuts per chuck depending on thickness. In some cuts, the bone will be more prominent. This is a tough cut, and needs a long, slow braise to tenderize and bring out its rich flavor. Roasts are generally about 2 inches (5 cm) thick, but they can also be cut into ½- to 1-inch (1.25–2.5 cm) steaks.
Cooking Method: Braise
Other Names: 7-Bone Roast, Beef Pot Roast, Center Cut Pot Roast, Chuck Blade Roast, Chuck Roast Center Cut, Pot Roast Bone-In