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The humble chuck roast is an overlooked fellow often overshadowed by his two polished pals, tenderloin and prime rib. Ridiculously inexpensive and often unfairly packaged as low-quality stew beef, chuck is, in fact, one of the most flavorful cuts on the steer.From a hard working muscle group, chuck is tough and full of fat and connective tissue. That translates into lots of flavor, but also requires lots of time to transform into the succulent and decadent meat you want to eat.With sous vide, we can dial in cooking temperatures and times to transform cheap chuck into beef that eats like a premium steakhouse cut. A pressure cooker gives you tender low-and-slow results without the watch-checking-thumb-twiddling pace. When you want big beef flavor that won’t break the bank, give the humble chuck steak a chance.