Chuck Roast (Bone-In)

A grass-finished bone-in chuck roast is perfect for slow cooking, which helps break down the connective tissue and marbles the meat, resulting in a rich, flavorful, and tender roast. Here are a few methods for cooking it:

Slow Cooker Method (Crockpot):

1. Prepare the roast: Pat the chuck roast dry with paper towels and season generously with salt, pepper, and any other herbs and spices you prefer (such as garlic powder, onion powder, thyme, or rosemary). You can also rub it with a little olive oil for a richer flavor.
2. Sear the roast (optional): Heat a tablespoon of oil in a large skillet over medium-high heat. Sear the chuck roast on all sides for about 3-4 minutes per side, until it develops a nice brown crust. This step adds extra flavor but is optional.
3. Add ingredients to the slow cooker: Place the roast in the slow cooker. Add aromatics like onion, garlic, carrots, and celery around the roast, along with 1-2 cups of liquid such as beef broth, red wine, or water. You can also add fresh herbs like thyme and rosemary for extra flavor.
4. Cook: Cover and cook on low for 7-9 hours, or until the meat is fork-tender and easily shreds.
5. Rest and serve: Remove the roast from the slow cooker and let it rest for 10-15 minutes. Shred the meat with a fork and serve with the vegetables and juices from the slow cooker.

Oven-Braised Method:

1. Prepare the roast: Preheat the oven to 325°F. Pat the chuck roast dry and season generously with salt, pepper, and your choice of spices.
2. Sear the roast: Heat a tablespoon of oil in a large ovenproof pot or Dutch oven over medium-high heat. Sear the chuck roast on all sides until it is browned and crispy, about 4-5 minutes per side.
3. Add liquid and aromatics: After searing, add 1-2 cups of liquid (beef broth, wine, or a combination of both) to the pot. You can also add chopped onions, garlic, carrots, and celery for extra flavor.
4. Braise in the oven: Cover the pot with a lid and place it in the preheated oven. Braise the roast for 3-4 hours, or until the meat is fork-tender. You can check the roast halfway through and add more liquid if necessary.
5. Rest and serve: Once cooked, remove the roast from the pot and let it rest for 10-15 minutes before slicing or shredding. Serve the roast with the vegetables and juices from the pot.

Pressure Cooker (Instant Pot) Method:

1. Prepare the roast: Season the chuck roast with salt, pepper, and any other seasonings you prefer.
2. Sear the roast: Turn on the sauté function of your pressure cooker and heat 1 tablespoon of oil. Sear the roast on all sides for about 3-4 minutes until it’s nicely browned.
3. Add liquid and aromatics: Add 1 cup of beef broth (or wine, or a combination) to the pot, scraping up any browned bits from the bottom. Add aromatics like onions, garlic, and herbs.
4. Pressure cook: Close the lid, set the pressure cooker to high pressure, and cook for 60-75 minutes, depending on the size of the roast. Let the pressure release naturally for 10-15 minutes, then do a quick release to let out any remaining pressure.
5. Rest and serve: Remove the roast from the pot, let it rest, and slice or shred it before serving with the braising liquid.

Tips:

• Low and Slow Cooking: The key to a tender chuck roast is cooking it low and slow. Whether in the oven, slow cooker, or pressure cooker, you want to give it time to break down the connective tissue for maximum flavor and tenderness.
• Resting the Meat: Let the roast rest before slicing to allow the juices to redistribute for a juicier result.
• Shredded Meat: For pulled beef, let the roast cook until it is so tender that it shreds easily with a fork, which works great for sandwiches, tacos, or served over mashed potatoes.

Enjoy your succulent grass-finished chuck roast!