When you order from ButcherBox, you’re not getting just any chuck roast. You’re getting a boneless, grass-fed, grass-finished chuck roast that’s lean and unbelievably delicious. If you ask us, it’s what dreams are made of.
Cut from the beef shoulder just above the short rib, chuck roast becomes increasingly tender when braised or roasted. That means it’s an excellent choice for one-pot recipes, so pull out the Dutch oven or crock pot for an easy dinner.
Get the most out of your chuck by trying a rich and flavorful beef broth as your cooking liquid. If there happen to be leftovers, we recommend using them for a terrific open-faced sandwich.
How to Cook Chuck Roast (from Frozen!)
The ButcherBox Kitchen has your guide to cooking chuck roast, and you don’t even have to remember to thaw.
Our Favorite Chuck Roast Recipe
This flavorful version of a chuck roast features a spice mixture known as Chinese 5-spice. The powder is most often a combination of cinnamon, cloves, fennel seeds, Sichuan peppers, and star anise—but also sometimes features ginger, nutmeg, orange peel, and turmeric. Chinese 5-spice is used in Chinese, Vietnamese, Tawainese, and Thai cuisines as well as other cuisines across Asia.
- 1 pkg ButcherBox Chuck Roast or Shoulder Roast
- 1 Tbsp Chinese 5-spice blend
- 2½ tsp kosher salt
- 1 tsp ground black pepper
- 2 Tbsp avocado oil
- ½ c mirin
- ⅓ c tamari
- ½ c beef stock
- 3 T grated fresh ginger
- 6 cloves garlic roughly chopped
- 3.5 oz shiitake mushrooms quartered
- 8 oz baby bella mushrooms quartered
- 1 ea red pepper 1” diced
- 1 ea yellow onion 1” diced
- 1 small head bok choy chopped into 1” pieces
- 3 ea carrot 1” thick bias cut
- 1 c sugar snap peas halved
- Combine Chinese 5-spice, kosher salt and black pepper.
- Rub chuck roast all over with spice mix.
- Sear chuck roast in hot sauté pan with avocado oil, 2 minutes on each side.
- Place carrots in bottom of slow-cooker.
- Remove chuck roast from pan and place on top of carrots.
- Deglaze pan with mirin, tamari and beef stock.
- Add fresh ginger and garlic to pan, simmer for 3 minutes.
- Add onions, mushrooms, bok choy and red peppers to slow-cooker.
- Pour liquid from pan on top of vegetables.
- Cover and cook for 5-6 hours on high setting or 10-12 hours on low setting.
- 15 minutes before serving, add sugar snap peas.