Separated from the Under Blade section of the Chuck Roll. Often cut into Chuck Eye Roasts and Steaks, and can be cut into Boneless, Country-Style Ribs. Chuck Eye Roll cuts will possess rich flavor and good tenderness. Also known as the chuck-eye roast, it’s the perfect cut for long cooking methods like braising, pot roasts, and stews. One of the main reasons is that this is fairly large roast without too much connective tissue, with a uniform shape that makes it great for even, easy trimming and cooking.