You may be familiar with the popular Chuck Roast, but this recipe from June 2023 Featured Chef Jerry Nestoratos has a fun twist and provides two preparation options for your next big meal. This easy-to-follow recipe (with a bonus) will surely please any crowd. Your tastebuds will thank you, and so will your guests!

Bonus Tip: This is the perfect plan-ahead recipe for your next dinner party – braised meat reheats better and better. Dry brine the meat for at least 3 hrs or overnight.

Chuck Roast Done Right “Braised, 2-Ways.”

Recipe by: Jerry Nestoratos | @FancyCarnivore

USWM Shopping List: Chuck Roast 6lbs | Beef Bone Broth

Ingredients

Chuck Roast (2 packs or 6 lbs)

Salt (Maldon or Real Salt)

White Onion (large)

Carrot (large)

Celery (1 rib)

Garlic (3 cloves)

Cloves (finely crushed or powdered, 1 teaspoon)

Raw Apple Cider Vinegar (a good splash)

Soy Sauce (a good splash)

Worcestershire Sauce (a good splash)

Bay Leaves (3)

Bone Broth or Water (substitute, 1 cup)

 

Instructions

Seared Version (Pro Move)

1. Remove Chuck Roast from the packaging and pat dry with paper towels. Place on a small cookie tray with a cooling rack. SALT and aim for full coverage. Dry brine minimum of 3 hrs or overnight. To create space in your pot, you can cut each Chuck Roast in half
2. Preheat oven to 325°
3. Coarsely chop vegetables
4. Take a cast iron skillet (12”) and preheat until 450° or lightly smoking
5. Place both Chuck Roast in the skillet and sear for 4 minutes per side
6. Remove Chuck Roast after searing and add your vegetables; save garlic for last
7. Deglaze the pan with a good splash of ACV and scrape vigorously with a wooden spoon
8. Add a good splash of Worcestershire sauce and thoroughly mix with vegetables
9. Add the cloves and garlic, mix thoroughly
10. Take a large Dutch oven and transfer your vegetables first and place the Chuck Roast on top
11. Add 1 cup of broth or water (meat should be halfway covered), throw in bay leaves and soy sauce
12. Bring to a boil, put the lid on, and transfer to the oven
13. Cook for a minimum of 4 hrs until fork tender. Flip meat once every hour.
14. Remove from the oven and let Dutch Oven Rest on the stovetop for a minimum 1 hr (the steam will allow further tenderness)

In a hurry version (Easy Cleanup)

1. Preheat oven to 325°
2. Coarsely chop vegetables and place them in a large Dutch oven
3. Take the dry brined Chuck Roast, cut in half, and place it on top of the vegetables
4. Add your liquid until meat is 3-quarters covered; throw in soy sauce, Worcestershire, and bay leaves
5. Bring to a boil, put the lid on, and transfer to the oven
6. Cook for a minimum of 4 hrs or until tender
7. Rest for 1 hr on the stovetop

I included two versions of this recipe that entail a “hands-on/hands-off” approach. If you have the time plan ahead for the seared version, this method develops deep bold flavors that create a robust fond. The “In a hurry version” will still provide you with tender 100% grass-fed and finished meat if cooked long enough – do not rush the oven time. Braised meat is very versatile; you will get meat broth + deliciously tender meat. Braised meat is the ideal plan-ahead meal that reheats perfectly every time – simply add your meat broth and protein to a pot with a lid and heat slowly on the stovetop or in the oven. You will never have to worry about the meat not being tender at your next dinner party! It pairs well with just about any side dish!

 

Check out the video tutorial here!

Follow along with more recipes on the Discover Blog.

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Jerry Nestoratos

Jerry has been cultivating his passion for health for over 10 years, and he has a wealth of knowledge to share with other 100% Grass Fed and Finished enthusiasts. He is living his best life as a husband and father, and he is thriving on a carnivore diet. You can find Jerry’s favorite recipes, tips, and experiences on his Instagram page. Join the conversation about the power of food as medicine and the importance of movement by following Jerry @FancyCarnivore on instagram!