One-Pan Rustic Chuck Roast
February 17, 2026 • 0 comments
This is the meal that brings everyone to the table without being asked twice. A grass-fed chuck roast, nestled into one pan with whatever root vegetables you've got on hand, braised low and slow until the meat is tender enough to pull apart with a spoon. It's the kind of cooking that doesn't require much from you except a little time and it gives back tenfold.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- Chuck Roast
- (3-4 large chunks) Carrots (1lb)
- (1- cut into thick wedges) Yellow Onions (2lb)
- (6 cloves-smashed) 8oz - White Garlic
- (1-1 1/2 cups) 1 quart - Beef Bone Broth (Glass)
- (3 Tablespoons) 1 quart - Beef Tallow (Glass)
- (To taste) Fine Pink Himalayan Salt, 1lb
- (To taste) Ground Black Pepper
- (2-3 large chunks) Parsnips
- (To taste) Fresh Thyme
- (To taste) Fresh Rosemary
Directions
- Preheat oven to 350F
- Heat a heavy Dutch oven or roasting pan on stovetop.
- Season chuck generously with salt & pepper.
- Sear 3–4 minutes per side until deeply browned. This builds flavor.
- Add carrots, parsnips, onions, and garlic to the roast.
- Pour 1–1½ cups beef bone broth into the bottom (not over the top). You want liquid about an inch deep — not submerging the roast.
- Cover and roast at 350°F for about 2½–3 hours. (Check at 2 hours).
- Remove the lid and give it another 30–45 minutes.
- Rest roast 15 minutes before slicing.
- Take some of the roast garlic and smear it onto the meat for some extra flavor per bite!
This recipe comes from Derrick Spalding a home chef that loves creating new and exciting restaurant style dishes at home!
You can check him out here: https://www.instagram.com/baro...
