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Elk Chuck Roast is cut from the shoulder, where hard-working muscle builds deep flavor. Cooked low and slow, it turns fork-tender. Perfect for pot roast, shredded elk tacos or chili.
How to cook it: Sear all sides in a hot Dutch oven, add broth, onions and carrots, then braise covered on low for several hours until it pulls apart. A slow cooker works great too.
Available in 2–4 lb. roasts.
*Weights in description are approximate.
$83.00
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