Balsamic Braised Grass-Fed Roast
November 9, 2026 • 0 comments
Some dinners just make the house smell like home, and this balsamic braised grass-fed chuck roast is one of them. We sear a well-marbled chuck roast from our pasture until it has a deep golden crust. Then it braises low and slow in balsamic vinegar, beef broth, garlic, onions, and fresh thyme until it’s fork-tender and falling apart. The balsamic does double duty. It gently tenderizes the meat, then cooks down into a glossy, tangy-sweet gravy that’s good enough to drink with a spoon (we won’t tell).
- Prep Time:
- Cook Time:
- Servings: 5-6
Ingredients
- Chuck Roast
- (3 Tablespoons) 1lb Raw Salted A2/A2 Butter
- (3, sliced) Sweet Onions (2lb)
- (2-3 cloves, minced) Garlic Bulbs (8oz)
- (2 cups) 1 quart - Beef Bone Broth (Glass)
- (1 lb.) Rainbow Carrots (2lb)
- (1 lb.) 1lb - Red Fingerling Potatoes
- (To taste) Fine Pink Himalayan Salt, 1lb
- (To taste) Pepper
- (To taste) Garlic Powder
- (To taste) Herb de Provence Seasoning
- (1/4 cup) Aged Balsamic
- (2 Tablespoons) Worcestershire Sauce
- (2 teaspoons) Pluck Organ Seasoning
- (A few sprigs) Fresh Thyme
Directions
- Melt butter in a Dutch oven and cook the onions until soft and golden. Scoop them out and set aside.
- Season the roast generously on all sides. Sear in the same pot with the garlic, about 4–5 min per side, until deeply browned.
- Pile the onions back on top, pour in the broth, and tuck the carrots and potatoes around the roast.
- Drizzle the balsamic over everything, top with thyme, and give it one more pinch of seasoning.
- Cover and braise at 300°F for 3–3½ hours, until it falls apart with a fork.
- Pull out the meat and veggies, then simmer the pan juices with 2 T arrowroot powder or corn starch until they thicken into gravy.
- Serve & Enjoy!
