Our family has eaten many Chuck Roasts over the years. They are a favorite meal on Sundays after church. The “Chuck” roast gets its name as it comes from the chuck section of the beef, which is just in front of the Prime Rib, not from some guy named Chuck that developed it. There are a few ways to cut Chuck roasts, and we’ve seen some interesting ones over the years. All of ours are cut cross grain by expert butchers who have made the art of butchery their lifes work. These roasts are tender, juicy and flavorful. Perfect on the grill, in the crock pot or in the oven with carrots, potatoes and onions.