Chuck Roast

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.

Chuck Roast 



Prep time


Cooking time






  • Chuck 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.