Boneless Chuck Roast

Our all grass-fed and grass-finished Boneless Chuck Roast is a perfect cut for slow-cooking in moist heat. Slow cooking tenderizes the meat as the liquid exchanges some of its flavor with the beef. The chuck contains large amounts of connective tissue, including collagen, which partially melts during cooking. Meat from the chuck, once divided, is usually used for stewing, slow cooking, braising, or pot roasting.

Note: We offer a discount bulk option! See weight variations and pricing in drop down menu.

The Dutch Oven Pot Roast recipe below transforms an affordable cut of meat into a delicious comfort food dinner.

INGREDIENTS FOR A JUICY POT ROAST IN THE OVEN:

• Chuck roast (or other beef roast)
• salt & pepper
• Butter and olive oil
• Onions
• Carrots
• Celery
• Garlic
• Beef broth
• Red wine
• Thyme, rosemary and bay leaves
• optional potatoes 

STEP 1: SEAR THE ROAST

Brown the beef in inside the Dutch Oven in olive oil and butter on both sides. Remove the meat to a plate.

STEP 2: DEGLAZE THE POT AND SAUTÉ THE VEGETABLES

Next, add one cup of the beef broth to the pot and use a wooden spoon to scrape up the bits from the bottom. These browned bits add great flavor to the liquid in the pot. Then add the onions, carrots, celery and garlic to the pot, cooking and stir for about 10 minutes.

STEP 3: RETURN ROAST AND REMAINING INGREDIENTS TO THE POT

Once the onions are translucent, place the roast on top of the vegetables, add the remaining broth, along with the red wine, thyme, rosemary and bay leaves.

STEP 4: BAKE THE POT ROAST IN THE OVEN

Season with salt and pepper, cover the Dutch oven, and bake in a 275 degree F oven for 2 hours.

STEP 5: ADD THE POTATOES, if desired

While the beef is in the oven, peel and dice the potatoes.

After 2 hours, add the potatoes to the pot, mixing them into the liquid.

STEP 6: FINISH BAKING THE POT ROAST AND POTATOES

Cover the pot again and return it to the oven to continue baking for an additional 45 minutes - 1 hour (or until the potatoes are soft and the roast is fall-apart tender).