Beef, chuck eye roast, boneless, America's Beef Roast, separable lean and fat, trimmed to 0" fat, select, raw
Whole food · Beef Products
Photo: Wikipedia
This is a lean, boneless cut from the chuck shoulder, prized for its robust beefy flavor and tender, fine-grained texture when cooked properly. With virtually no fat trimmed, it offers a pure, protein-packed canvas for slow-cooking or roasting. Its deep, savory taste is a hallmark of classic comfort food.
Calorie split: 45% protein · 0% carbs · 55% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, beefy flavor that becomes incredibly tender and succulent when slow-roasted or braised. It's the quintessential 'America's Beef Roast,' beloved for creating comforting, family-style meals with minimal effort.
⚠️ Watch-outs & how to enjoy it better
As a lean cut, it can become tough and dry if overcooked or prepared with high-heat methods like grilling. To counteract this, always use moist-heat methods like braising, or cook it low-and-slow in a covered pot to break down connective tissue and retain juiciness.
Key benefits
- Excellent source of high-quality protein
- Very low in fat and carbohydrates
- Rich in iron and B vitamins like B12
- Budget-friendly cut for hearty meals
- Versatile for various cooking methods
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'chuck eye' is sometimes called the 'poor man's ribeye' because it's adjacent to the rib primal and shares similar marbling and flavor, but at a lower price point.
Full nutrition (USDA data · scales with serving)
| Water | 69.6 g |
| Energy | 173 kcal |
| Energy | 724 kj |
| Protein | 19.3 g |
| Total lipid (fat) | 10.7 g |
| Ash | 0.95 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 187 mg |
| Potassium, K | 367 mg |
| Sodium, Na | 82.0 mg |
| Zinc, Zn | 7.7 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 22.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.15 mg |
| Niacin | 4.6 mg |
| Pantothenic acid | 0.68 mg |
| Vitamin B-6 | 0.41 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 64.5 mg |
| Betaine | 24.2 mg |
| Vitamin B-12 | 2.8 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 4.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 13.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.14 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 4.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.33 g |
| SFA 16:0 | 2.7 g |
| SFA 17:0 | 0.14 g |
| SFA 18:0 | 1.9 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 5.7 g |
| MUFA 14:1 | 0.06 g |
| MUFA 16:1 | 0.34 g |
| MUFA 16:1 c | 0.34 g |
| MUFA 17:1 | 0.09 g |
| MUFA 18:1 | 5.2 g |
| MUFA 18:1 c | 4.5 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.26 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.53 g |
| PUFA 18:2 | 0.46 g |
| PUFA 18:2 n-6 c,c | 0.40 g |
| PUFA 18:2 CLAs | 0.05 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.69 g |
| Fatty acids, total trans-monoenoic | 0.69 g |
| TFA 18:1 t | 0.69 g |
| Cholesterol | 73.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.22 g |
| Threonine | 0.85 g |
| Isoleucine | 0.82 g |
| Leucine | 1.5 g |
| Lysine | 1.7 g |
| Methionine | 0.55 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.73 g |
| Tyrosine | 0.66 g |
| Valine | 0.87 g |
| Arginine | 1.3 g |
| Histidine | 0.62 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.7 g |
| Glutamic acid | 3.0 g |
| Glycine | 0.88 g |
| Proline | 0.79 g |
| Serine | 0.74 g |
| Hydroxyproline | 0.13 g |
FAQ
What's the best way to cook a chuck eye roast to keep it tender?
The best methods are moist-heat cooking like braising, slow-roasting in a covered pot, or using a slow cooker. These methods break down the connective tissue over time, resulting in a fork-tender texture.
Is this cut good for grilling or pan-searing?
It's not ideal for quick, high-heat methods like grilling because its low fat content can lead to dryness. If you do sear it, do so briefly to brown the outside, then finish with a long, slow cook in liquid.
How does it differ from a chuck roast with more fat?
This 'trimmed to 0" fat' version is leaner, meaning it has a more pronounced beef flavor but requires careful cooking to avoid toughness. A fattier chuck roast has more marbling, which provides more self-basting and a richer mouthfeel.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.73 kcal/g · 45% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.22 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.