31 days of Tips & Tricks for World Carnivore Month! Day 2 - Chuck Roast Chuck roast is cut that is often overlooked and considered tough and only suitable for slow cookers. However, there is a huge variance in chuck roasts. Chuck roast is cut from the 1-5th ribs of the cow while Ribeye is cut from ribs 6-12. The closer the chuck is to that 5th rib the more marbled and tender it will be. The 5th rib is where the Chuck Eye and Denver steaks are cut from.