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Beef chuck roast (paleron)
Paleron is known in English as Chuck roast.
Also called
๐บ๐ธ๐ฌ๐งChuck roast๐ฒ๐ฝ๐ช๐ธ๐ต๐น๐ง๐ทPaleta๐ฎ๐นCappello del prete๐ฉ๐ชSchulterscherzel๐บ๐ธFlat iron steakโ
Mywhitedevil at English Wikipedia, CC BY-SA 3.0, via Wikimedia Commons โ Blade steak.jpg
Cut from the shoulder area, chuck roast is a well-exercised muscle with significant connective tissue and intramuscular fat. This makes it tough when cooked quickly but exceptionally tender and flavorful when braised or slow-cooked for several hours. It is the go-to cut for pot roast, stews, and beef bourguignon.
Names by country
| Country | Name | Notes |
|---|---|---|
| ๐บ๐ธUnited States | Chuck roast | |
| ๐ฌ๐งUnited Kingdom | Chuck roast | Often sold as braising steak or blade roast in the UK |
| ๐ฒ๐ฝMexico | Paleta | |
| ๐ซ๐ทFrance | Paleronprimary | |
| ๐ช๐ธSpain | Paleta | |
| ๐ต๐นPortugal | Paleta | |
| ๐ง๐ทBrazil | Paleta | |
| ๐ฎ๐นItaly | Cappello del prete | Italian name for the conical shoulder muscle, named for its priest's-hat shape. |
| ๐ฉ๐ชGermany | Schulterscherzel |
What to ask for
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Classic recipe
Get this cut right
$$ ยท braised beef, lamb neck, pot roasts, and stews
Braise paleron until the seam of gristle melts
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
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