We can’t resist the hearty appeal of a grass-fed chuck roast, a classic cut from the cow’s shoulder that’s perfect for slow-cooking into tender perfection. Originating from traditional American ranching, this version highlights the rich, nutrient-dense flavor of grass-fed beef, which packs more omega-3s and a deeper taste than conventional options.
In our kitchen, we’ve perfected this recipe to deliver a juicy, melt-in-your-mouth dish that’s as wholesome as it is satisfying. Whether you’re hosting a family gathering or seeking a simple weeknight win, this grass-fed chuck roast will elevate your meals with minimal effort.
Ingredients
For our grass-fed chuck roast recipe, we gather fresh, high-quality ingredients that enhance the rich, savory flavors and tender texture of this wholesome cut. Let’s start with the main components, ordered by how we’ll use them in preparation.
Main Protein
- Grass-fed chuck roast: 3 pounds, ideally from the shoulder for its marbling and depth of flavor—trim any excess fat for even cooking.
Aromatics and Vegetables
- Onions: 2 medium, peeled and quartered, to build a sweet, caramelized base as they sauté.
- Garlic cloves: 4, minced, for a pungent, aromatic punch that infuses the roast with earthy notes.
- Carrots: 4 large, peeled and cut into 2-inch pieces, adding natural sweetness and vibrant color to the dish.
- Celery stalks: 3, chopped, to provide a subtle crunch and fresh herbaceousness.
Herbs and Spices
- Fresh thyme: 2 tablespoons, leaves stripped from stems, for its bright, lemony undertones that complement the beef’s richness.
- Rosemary sprigs: 2, for a woody, pine-like aroma that elevates the slow-cooked flavors.
- Salt and black pepper: 1 tablespoon of kosher salt and 1 teaspoon of freshly ground black pepper, to season and enhance the natural umami of the grass-fed beef.
Liquids and Binders
- Beef broth: 2 cups, low-sodium, to create a moist, flavorful braising liquid that keeps the roast juicy.
- Red wine: 1 cup, such as a cabernet, for its tangy acidity that tenderizes the meat and adds complexity—choose a dry variety for balance.
- Olive oil: 2 tablespoons, extra-virgin, for searing the roast and locking in its succulent juices.
These ingredients work together to deliver a melt-in-your-mouth experience, highlighting the superior taste and nutritional benefits of grass-fed beef.
Equipment Needed
Before we dive into preparing our succulent grass-fed chuck roast, let’s gather the essential equipment that ensures a seamless cooking process. From searing to slow-cooking, these tools help us achieve tender, flavorful results with minimal fuss.
We recommend the following key items, organized by their role in the recipe:
- Dutch Oven: Our go-to for braising, this heavy, oven-safe pot with a lid is perfect for browning the grass-fed chuck roast and simmering it to perfection, locking in juices and flavors for that melt-in-your-mouth texture.
- Chef’s Knife: A sharp, sturdy knife like this one allows us to trim excess fat from the grass-fed chuck roast and chop vegetables efficiently, ensuring even cooking and safety in the kitchen.
- Cutting Board: We use a large, stable wooden or plastic board as a safe surface for prepping ingredients, preventing slips and making the process quicker for our grass-fed chuck roast recipe.
- Measuring Cups and Spoons: These precise tools help us accurately measure liquids like beef broth and spices, guaranteeing the right balance of flavors in every bite of the grass-fed chuck roast.
- Tongs: Ideal for flipping and handling the grass-fed chuck roast during searing, tongs provide a firm grip without piercing the meat, which helps retain its rich, omega-3-packed juices.
- Instant-Read Thermometer: Essential for accuracy, this device lets us check the internal temperature of the grass-fed chuck roast to hit that ideal 195-205°F for fork-tender results without overcooking.
With these tools in hand, we’re set to transition smoothly from ingredients to the cooking steps, making our grass-fed chuck roast recipe a straightforward success.
Instructions
Now that we have gathered our high-quality ingredients and essential tools, let’s walk through the steps to prepare our grass-fed chuck roast for a tender, flavorful result that highlights its rich taste and nutritional benefits.
Prep
Before we start cooking, we’ll prepare our ingredients to ensure everything is ready for a seamless process. Follow these steps:
- Trim the roast: Take the 3-pound grass-fed chuck roast and use a sharp chef’s knife to trim any excess fat, leaving about ¼ inch for added flavor and moisture. Pat the meat dry with paper towels to promote better browning.
- Chop the vegetables: Dice 2 medium onions and 4 garlic cloves into fine pieces for even cooking. Slice 4 carrots and 3 celery stalks into 1-inch pieces, ensuring they’re uniform to release their natural sweetness and enhance the dish’s hearty texture.
- Measure and mix aromatics: In a small bowl, combine 2 teaspoons of dried thyme and 1 teaspoon of rosemary with 1 cup of low-sodium beef broth and ½ cup of red wine. This mixture will infuse the roast with earthy, savory notes that make the meat melt-in-your-mouth tender.
Cook
With our ingredients prepped, we’ll now cook the grass-fed chuck roast using a slow-braising method that locks in juices and develops deep, robust flavors.
- Sear the meat: Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add the trimmed grass-fed chuck roast and sear it for 4-5 minutes per side until a golden-brown crust forms, releasing an irresistible aroma that signals rich, caramelized flavors.
- Build the base: Remove the roast and set it aside. In the same pot, add the chopped onions, garlic, carrots, and celery. Sauté for 5 minutes until they soften and release their fragrant essences. Return the roast to the pot, then pour in the thyme-rosemary mixture, ensuring the meat is partially submerged for even tenderness.
- Braise in the oven: Preheat the oven to 300°F. Cover the Dutch oven and transfer it to the oven. Braise the roast for 2.5 to 3 hours, checking with an instant-read thermometer to reach an internal temperature of 195-205°F for ultimate fork-tender results. The meat will become succulent, with juices that evoke a symphony of earthy and herbaceous tastes.
Rest and Serve
After cooking, we’ll let the grass-fed chuck roast rest to retain its juices, then serve it for a satisfying, wholesome meal.
- Rest the roast: Remove the Dutch oven from the oven and let the roast rest, covered, for 15-20 minutes. This allows the fibers to relax, ensuring the meat stays juicy and easy to slice.
- Slice and plate: Use tongs to transfer the roast to a cutting board. Slice it against the grain into ½-inch thick pieces, revealing its tender, pull-apart texture. Serve with the braised vegetables and pan juices spooned over the top for a burst of flavor that complements the lean, omega-3-rich beef.
Make-Ahead Instructions
One of the beauties of our grass-fed chuck roast recipe is its flexibility for busy schedules. We can prepare key components in advance to save time while preserving the dish’s rich, tender flavors and nutritional benefits. This approach ensures the grass-fed chuck roast remains juicy and full of omega-3 fatty acids, making it perfect for family gatherings or weeknight meals.
Prepping Ingredients Ahead
To streamline your cooking process, we recommend preparing the ingredients up to 24 hours in advance. Start by trimming excess fat from the 3-pound grass-fed chuck roast and chopping the aromatics and vegetables as outlined in our earlier steps. Place the chopped onions, garlic, carrots, and celery in an airtight container and refrigerate them to maintain their fresh, vibrant crunch.
- Trim the roast: Use a sharp chef’s knife to remove any visible fat from the grass-fed chuck roast, then pat it dry with paper towels. Store the trimmed roast in a sealed bag in the refrigerator for up to 24 hours.
- Chop vegetables: Dice the onions, garlic, carrots, and celery into uniform pieces. Transfer them to a container, drizzle with a bit of olive oil to prevent drying, and cover tightly.
- Measure liquids and herbs: Combine the low-sodium beef broth, red wine, and fresh herbs like thyme and rosemary in a sealed jar. This allows the flavors to meld, enhancing the roast’s depth when you braise it later.
Partial Cooking and Storage
For even more convenience, we can sear and partially cook the grass-fed chuck roast ahead of time. This method locks in the meat’s savory essence without fully completing the braising, so it’s ready for a quick finish.
Follow these steps for optimal results:
- Sear the roast: In your Dutch oven, heat oil over medium-high heat and sear the grass-fed chuck roast on all sides until a golden crust forms, as described in our step-by-step instructions. Let it cool completely.
- Assemble for braising: Add the prepped vegetables, herbs, and liquids to the Dutch oven with the seared roast. Bring to a simmer on the stovetop, then remove from heat.
- Cool and store: Allow the mixture to cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 48 hours. This resting period lets the flavors intensify, resulting in a more tender and flavorful roast.
If you’re planning to cook the entire dish ahead, braise the roast fully in the oven as per our recipe. Once done, let it cool, slice it, and store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently in a 300°F oven until warmed through, checking with an instant-read thermometer to reach 145°F for safety and optimal texture.
| Make-Ahead Step | Storage Method | Maximum Time | Key Benefit |
|---|---|---|---|
| Prep ingredients only | Airtight container in fridge | 24 hours | Maintains freshness and saves prep time |
| Sear and assemble | Airtight container in fridge | 48 hours | Enhances flavor integration |
| Fully cooked roast | Airtight container in fridge or freezer | 3 days (fridge) or 3 months (freezer) | Allows for easy reheating and meal planning |
Conclusion
We’ve loved exploring this grass-fed chuck roast recipe and its simple path to a nourishing meal. It’s a testament to how quality ingredients transform everyday cooking into something special.
By choosing grass-fed beef, we’re not just savoring rich flavors—we’re embracing healthier options that fit our busy lives. Give it a try and elevate your dinners with ease.
Frequently Asked Questions
What is a grass-fed chuck roast?
A grass-fed chuck roast is a flavorful cut from the cow’s shoulder, known for its tenderness when slow-cooked. Unlike conventional beef, it’s from cows fed a natural grass diet, resulting in richer taste and higher omega-3 fatty acids. It’s perfect for braising in recipes like stews or roasts, offering a wholesome, juicy meal with minimal effort.
What are the benefits of grass-fed beef?
Grass-fed beef provides a richer, more robust flavor than grain-fed options and boasts higher levels of omega-3 fatty acids, vitamins, and antioxidants. It’s leaner, potentially lower in calories, and supports sustainable farming. This makes it a nutritious choice for health-conscious families, enhancing meals like chuck roast with better taste and wellness benefits.
What ingredients are needed for a grass-fed chuck roast recipe?
For a basic recipe, you’ll need a 3-pound grass-fed chuck roast, aromatics like onions and garlic, veggies such as carrots and celery, herbs like thyme and rosemary, low-sodium beef broth, and red wine. These ingredients combine to create a tender, flavorful dish that’s nutritious and easy to prepare, highlighting the superior quality of grass-fed beef.
What equipment is required to cook a grass-fed chuck roast?
Essential tools include a Dutch oven for braising, a chef’s knife for trimming and chopping, a cutting board for prep, measuring cups and spoons for accuracy, tongs for handling meat, and an instant-read thermometer to check doneness. This setup ensures a seamless process, helping you achieve a perfectly tender roast with minimal hassle.
How do I prepare a grass-fed chuck roast?
Start by trimming the roast and chopping veggies like carrots and onions. Sear the meat in a Dutch oven, then sauté the vegetables and herbs. Add broth and wine, then braise in the oven until fork-tender. Rest the roast before slicing and serve with veggies and pan juices for a juicy, flavorful meal that takes about 3-4 hours total.
Can I make grass-fed chuck roast ahead of time?
Yes, you can prep ingredients like trimming the roast and chopping veggies up to 24 hours in advance, storing them in airtight containers. For partial cooking, sear the meat and assemble with ingredients, then refrigerate and finish later. This makes it ideal for busy schedules, preserving flavors and allowing easy reheating for a fresh-tasting meal.
How should I store leftover grass-fed chuck roast?
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. For best results, cool the roast first, then portion it out. Reheat gently in the oven or on the stovetop with a bit of broth to maintain tenderness and flavor, ensuring your nutritious meal stays delicious.