On the bone –or not–is a choice to make when you buy any of the big cuts of beef, lamb or pork. Generally, I prefer roasts that are on the bone. They have more flavor and produce richer juices than their de-boned counterparts. The recipe I offer here is for a beef chuck roast on the bone.
Certainly, there are those who, for example, prefer a standing rib roast on the bone (without it how can it stand?). Conversely, the boneless cut is easier to carve, cooks in less time and is just neater. If the flavor difference is not crucial, boneless is a doable alternative.
Chuck roast on the bone
