When you order from ButcherBox, you’re not getting just any chuck roast. You’re getting a boneless, grass-fed, grass-finished chuck roast with outstanding marbling that’s much leaner than its grain-fed counterpart. 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—hello, quick and easy dinner!
Get the most out of your chuck by trying a rich and flavorful broth as your cooking liquid. If there happen to be leftovers, we recommend using them for a terrific open-faced sandwich.
Check out the video from Chef Yankel below to find out how to cook a frozen chuck roast in an Instant Pot. Also, keep scrolling to find one of our favorite chuck roast recipes.
Chinese 5-Spice Chuck RoastPrint Pin
- 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.