Beef Chuck Roast comes from the back Shoulder area of the steer. This muscle is one of the most used, so it can be filled with dense fibers, which can make up one of the tougher cuts of beef. Because of this, slow roasting or pressure cooking is how we advise customers to cook this cut. Slow cooking will break down the fibers and release the flavor of the beef. Pressure cooking is also an excellent way to quickly break down the fibers of this cut of beef.