Grassfed Beef Chuck Roast (Boneless)

Your family will love these boneless chuck roasts. They average 3 lbs, that’s 8 - 6oz portions!

Order a single roast, or bundle five delicious boneless chuck roasts together for a 5% savings!

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Recipe

Red Wine-Braised Boneless Chuck Roast

Ingredients:

• 3-4 lbs boneless chuck roast
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 carrots, peeled and sliced
• 4 cloves garlic, minced
• 1 cup red wine (choose a dry red)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

Preheat and Sear:
Preheat the oven to 325°F (163°C).

In a Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the chuck roast on all sides until browned. Remove the roast and set it aside.

Sauté Aromatics:
In the same pot, add chopped onions, sliced carrots, and minced garlic. Sauté until the vegetables are softened.

Deglaze with Wine:
Pour in the red wine, scraping the bottom of the pot to release any flavorful bits. Allow the wine to simmer for a few minutes to reduce.

Combine Broth and Tomato Paste:
In a bowl, mix beef broth and tomato paste until well combined. Pour this mixture into the pot.

Add Herbs and Seasoning:
Add bay leaves, dried thyme, dried rosemary, salt, and black pepper to the pot. Stir to combine.

Braise in the Oven:
Place the seared chuck roast back into the pot. Cover with a lid and transfer the pot to the preheated oven. Braise for 2.5 to 3 hours or until the meat is fork-tender.

Rest and Garnish:
Once done, remove the pot from the oven and let it rest for 10-15 minutes.

Garnish with fresh parsley if desired.

Slice and Serve:
Slice the boneless chuck roast against the grain into thick slices. Serve with the braised vegetables and the rich, flavorful sauce.

This dish pairs well with mashed potatoes, polenta, or crusty bread. Enjoy the succulent and savory goodness of this red wine-braised boneless chuck roast.

History

Chuck Roast Boneless

The Boneless Chuck Roast, derived from the chuck primal of the cow, is a versatile and flavorful cut known for its tenderness and rich marbling. Located in the shoulder area of the animal, the chuck roast is composed of well-exercised muscles, resulting in a cut that benefits from slow cooking methods to achieve optimum tenderness.

Historically, the chuck roast has been prized for its affordability and hearty flavor. In the early 20th century, during times of economic hardship such as the Great Depression, cuts like the chuck roast gained popularity as families sought nutritious and economical meal options. Slow-cooking methods, such as braising and roasting, were employed to tenderize the meat and enhance its flavor, making the chuck roast a staple in many households.

As cooking techniques evolved and culinary preferences shifted, the chuck roast remained a beloved cut, cherished for its versatility and ability to impart rich, savory flavors to dishes. While it may have once been considered a humble cut, the boneless chuck roast has found its place in gourmet cuisine as chefs recognize its potential for creating delectable and satisfying meals.

Today, the boneless chuck roast continues to be a popular choice for home cooks and chefs alike, valued for its affordability and versatility. Whether slow-cooked in a pot roast, braised in a stew, or roasted to perfection, the chuck roast remains a comforting and delicious option for creating hearty meals that bring people together around the dinner table. Its enduring popularity is a testament to the timeless appeal of well-prepared, flavorful cuts of beef.