This Chuck Roast recipe features a savory slow-cooked dish, starting with a seasoned and seared 2lb Primal Pastures Chuck Roast. The cast iron pot is then infused with flavors from a large, diced onion, crushed garlic, tomato paste, and a cup of red wine. After deglazing and reducing, the chuck roast is reintroduced and covered with Primal Pasture Beef Bone Broth, simmering in the oven for 6-8 hours. Accompanying this hearty main course is a delightful Yam Puree, where peeled and quartered yams are cooked until tender, blended with butter and reserved liquid. To elevate the dish, a Red Wine Reduction is prepared by combining red wine, braising liquid, and butter, reduced to a rich and syrupy consistency, bringing a complementary burst of flavor to this delicious and comforting meal.
4
servings30
minutes40
minutes300
kcalChuck Roast:
2 lb Primal Pastures Chuck Roast
1 Primal Pasture Beef Bone Broth
1 brown onion large dice
3-4 cloves of garlic crushed
1 tablespoon tomato paste
1 cup of red wine
1 Bay leaf
3 tablespoons avocado oil
Yam Puree:
3 yams peeled cut and quartered
2 tablespoons of butter
Salt and pepper to taste
Red Wine Reduction:
½ cup red wine
½ cup braising liquid from chuck roast
1 tablespoon butter
Chuck Roast:
Heat up cast iron pot and 3 tablespoons of avocado oil.
Season and sear chuck roast on all sides.
Remove chuck roast. Add the large, diced onion, whole garlic cloves, and tomato paste. Then cook for 30 seconds.
Add red wine to deglaze pot and reduce wine by half or until syrupy consistency.
Add Chuck Roast back to the pot, then add beef bone broth to almost cover the chuck roast.
Bring beef broth to a simmer and then cover and put in an oven at 250 degrees for 6-8 hours.
Yam Puree:
Place yams and water in a sauce pot, ensuring the yams are fully covered, and simmer until they are tender all the way through.
Next strain the water off saving 2 cups of the liquid.
Add butter to the yams.
Take your immersion blender and blend the yams until smooth adding some of the saved liquid from straining as needed to make the puree smooth.
Add salt to taste.
Red Wine Reduction:
Take a sauce pan turn to high heat add the red wine and reduce by half.
Add braising liquid to the reduced red wine and reduce by half or until a syrupy consistency.
Once your sauce is at a syrupy consistency turn off the heat add the butter to the pan and whisk until all the butter is incorporated.
Add salt and pepper to taste if needed.
