Diezmillo de Res is one of the most flavorful and versatile cuts of beef found in Mexican and Latin American butcher shops, and understanding its English equivalent is the key to unlocking a world of rich, budget-friendly, and deeply satisfying meals. As of December 2025, culinary experts and home cooks are increasingly recognizing this cut—known in the U.S. and U.K. as the Chuck Roast—for its incredible potential, moving beyond simple stews to gourmet preparations.

This guide provides a comprehensive breakdown of the Diezmillo de Res, detailing its exact location on the cow, its specific English names, and the most current, unique cooking methods that transform this tough, collagen-rich muscle into fork-tender perfection. Whether you’re planning a classic pot roast or an authentic batch of Mexican guisados, the Diezmillo is the cut you need.

The Diezmillo De Res: English Translation and Primal Cuts

The confusion surrounding the Diezmillo de Res often stems from regional butchery differences, but its location on the animal is consistent. It is sourced from the chuck primal cut, which is the shoulder area of the cow, known for being a well-exercised muscle.

The most accurate and common English translations for Diezmillo de Res are:

• Chuck Roast: This is the most widely accepted and general term.
• Cross Rib Pot Roast: A specific cut from the bottom part of the Diezmillo/Chuck.
• Boneless English Roast: Another name for the cross rib section, particularly popular in some regions.
• Chuck Roll: The large sub-primal cut that the Diezmillo is often sold as before it is divided into smaller roasts or steaks.

The Diezmillo is prized for its high percentage of marbling (intramuscular fat) and connective tissue, specifically collagen. This is a crucial detail: while the cut is tough when cooked quickly, the collagen melts into gelatin during long, slow cooking, resulting in a moist, beefy, and exceptionally juicy final product.

The Diezmillo’s Sub-Cuts: Unlocking Gourmet Steaks

To truly master the Diezmillo, one must recognize the valuable steaks that are often cut from this single primal section. These sub-cuts offer a range of textures and are key to establishing topical authority on the subject:

• Chuck Eye Steak: Often called the "poor man's ribeye" because it is adjacent to the Rib Primal. It is one of the most tender steaks from the Chuck.
• Flat Iron Steak: Cut from the Top Blade portion of the Diezmillo. It is the second-most tender cut on the entire animal, after the tenderloin.
• Denver Steak: A relatively new cut, highly marbled and tender, sourced from the Bottom Blade (or Under Blade) section.
• Shoulder Clod Roast: A larger, leaner roast from the chuck that is often broken down into smaller, individual steaks.

Flavor Profile and Nutritional Powerhouse

The Diezmillo de Res is not just an economical choice; it is a nutritional powerhouse with a robust, unmistakable beefy flavor. Its higher fat content, compared to leaner cuts like sirloin, contributes significantly to its rich taste and juicy texture when properly cooked.

From a nutritional standpoint, the Chuck Roast is a highly beneficial addition to any diet. A typical four-ounce serving is an excellent source of essential nutrients:

• Protein: High in protein, essential for muscle building and repair.
• Iron: Contains a significant amount of iron, vital for oxygen transport in the blood.
• Zinc: A key mineral for immune function and metabolism.
• B Vitamins: Rich in B vitamins, including Niacin (B3) and B12, which are crucial for energy and nerve function.

While it does contain a higher amount of saturated fat than some other cuts, this fat is what provides the signature flavor and moisture, making the Diezmillo an ideal choice for slow-cooked family meals.

Modern Cooking Methods: Transforming Diezmillo from Tough to Tender

The secret to cooking Diezmillo de Res is simple: low and slow. The goal is to give the connective tissue (collagen) enough time to break down into silky gelatin, which tenderizes the meat and creates a rich sauce or gravy. Modern cooking tools have made this process easier and faster than ever before.

1. The Classic Braise (Pot Roast)

The classic Pot Roast remains the gold standard for Diezmillo. This method involves searing the seasoned roast, then submerging it partially in a flavorful liquid—typically beef broth, red wine, or water—along with aromatics like onions, carrots, and garlic, and fresh herbs such as thyme and bay leaves.

• Temperature: Low, typically 300°F to 325°F (150°C to 160°C).
• Duration: 3 to 4 hours, or until the meat is easily shredded with a fork.
• Modern Twist: Try a Balsamic and Dijon marinade before braising for a tangy, gourmet flavor profile.

2. Instant Pot and Slow Cooker Magic

For the busy modern cook, the Slow Cooker and Instant Pot are game-changers. These appliances drastically reduce the hands-on time while delivering the same fall-apart tenderness.

• Slow Cooker: Cook on "Low" for 7-8 hours or "High" for 3-4 hours. This is perfect for a set-it-and-forget-it meal.
• Instant Pot (Pressure Cooker): Reduces the cooking time to about 60-90 minutes of high-pressure cooking, plus natural pressure release. This is the fastest way to achieve a braised texture.

3. Traditional Latin American Preparations

In its native culinary context, the Diezmillo is the star of several iconic dishes:

• Guisados (Stews): The cut is cubed, browned, and slow-simmered in a rich, chile-based sauce, often with potatoes (Carne Guisada con Papa).
• Carne Asada: When thinly sliced and heavily marinated (with orange juice, lime, and spices), the Diezmillo can be used as a flavorful, albeit slightly less tender, alternative to skirt or flank steak for grilling.
• Shredded Beef: After slow cooking, the Diezmillo is easily shredded for use in Beef Enchiladas, tacos, or French Dip Sandwiches.

By understanding that the Diezmillo de Res is simply the versatile, flavorful Chuck Roast, you can confidently navigate any butcher shop, whether in Mexico or the United States, and prepare a wide array of comforting, delicious, and budget-friendly meals.