Round Roast

Our round roast is cut from the heel of the round, where lean muscle is laced with connective tissue that melts into rich, tender meat when it's cooked low and slow. Ours is USDA Prime Angus and dry-aged for 14 days for deeper beef flavor. Braise it in broth or red wine with herbs in a Dutch oven or slow cooker, and the cooking liquid turns into a silky, savory gravy. It's made for pot roast, beef stew, or shredded beef sandwiches, and it's a hearty, clean-protein dinner that easily feeds a crowd. Vacuum-sealed for freshness.

Product Details:

• Included: 1 round roast (~3–5 lbs)
• Grade: USDA Prime Angus, dry-aged 14 days
• Profile: Lean, rich in collagen, with deep beef flavor
• Packaging: Vacuum-sealed
• Best prepared: Low-and-slow braising, pot roasting, or slow cooking

All weights are approximate. Natural variation is to be expected.