How to cook a chuck roast
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Chuck roast is one of the most underrated cuts of meat on the cow. It is cheap, and when cooked like you are about to, offers a delicious shredded meat option for you to enjoy. It does include some marbling so it is important to purchase regenerative raised meat, this is why I have been stoked and using the quality of Force of Nature. As you may have read in the newsletter, it is important when considering the omega 3 to omega 6 ratio, which is much better for you in this type of product vs grain fed alternatives. Below I have outlined the three major takeaways for this recipe
- Salt your chuck roast all over
- Cook the meat on all sides, to get a deeper depth of flavor
- Sweat the veggies on a low heat. You want to soften to prevent a super bitter flavor
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Ingredients
1 Tbsp Extra Virgin Olive oil
1 3lb (1.4kg) chuck roast cut
Salt and Pepper
1 Onion, chopped
1 celery, chopped
1 carrot, chopped
1 whole head of garlic, stem removed
1 Tbsp of butter
1 cup of red wine
3 cups of stock, chicken or beef
Bay leaves
1 rosemary stalk
2 sprigs of thyme
1/4 cup red wine vinegar
Method
- Preheat oven to 300F or 150C. Add oil to a large pot on medium-high heat and, salt the chuck roast all over before searing in the oil. Cook on all sides, even the edges, until golden all over. This should take 4-5 minutes.
- Remove the meat to a plate, add in the butter and saute the onion, celery and carrot on medium-low heat for 4-5 minutes or until soft
- Deglaze with the red wine vinegar, and reduce until the sauce coats the back of the spoon, then add the meat back into the pot along with the stock, herbs, red wine vinegar and bay leaves.
- Cover the pot with a lid, bring to a gentle simmer and then transfer to the preheated oven for 2.5-3 hours or until meat shreds easily with a fork
- Allow to cool in the pot for 20 minutes before serving. I served with polenta, but you can use potato mash, or even toss it in pasta!
Nutrition Breakdown
cals: 660 • fat: 44g • protein: 55g • carbs: 6g
