You can’t tell from the name, but this roast comes from the chuck. I used a pound of it in a Columbian stew called cocido that has potatoes, carrots, and corn on the cob plus the beef. The meat cooked in about three hours and was wonderfully tender, with no appreciable gristle or connective tissue.

Check out Elaine Louie’s recipe for Spanish cocido, a big pot of chickpeas, bacon, spareribs, and chorizo that cooks for hours. Nice.