Whenever our pasture-based farmer has grassfed chuck roasts available, I like to buy as many as I can. I walk out of that place looking like a chuck roast hoarder. (You can find a pasture based farmer with a google search or through eatwild.com.) I buy them because they are pretty affordable and my family really enjoys a slightly tangy, slightly sweet balsamic roast. Balsamic vinegar does a great job tenderizing the meat. Grassfed roasts typically take a longer time in the oven, because they are leaner than conventional roasts and have a different fatty acid profile. However, balsamic vinegar gives a grassfed chuck roast a shorter time in the oven and the final result is a crowd pleaser.
This isn’t a recipe really. It’s a method. It can be used on any size chuck roast.
Organic Balsamic Vinegar (I buy organic because conventional grape products contain a fluoride based pesticide called cryolite)
Salt (I like this one)
Freshly Ground Black Pepper (here)
Organic Crushed Red Pepper Flakes (optional)
2 Large Organic Onions
6 Average Organic Carrots
A few-several tablespoons of a fat like pastured lard, beef tallow or avocado oil
My chuck roast came with a huge bone. With the bone it weighed in at 4.2 lbs. Cover the top with balsamic vinegar. The vinegar sweetens as it cooks, so don’t worry about overdoing it.
Salt and pepper the roast and add red pepper flakes if desired. After the vinegar, salt, pepper and flakes are added on, pour or rub in the fat of choice. This covers the meat and keeps it from drying out. Repeat the process on the other side.
Place the roast in an oven safe dish that has a lid and cut up some carrots and onion in the vinegar/spice/fat mixture. Add a sprinkle of salt and place them on top of the roast.
Do the same thing with the onion.
Finish off by adding a little more balsamic vinegar across the top. Putting the vegetables on top allows them to infuse the meat with their flavor. Place the lid on and bake at 275F for 3.5-4 hours. For smaller roasts, begin checking at 2.5 hours. It should be fork tender before removing from the oven.
By the way, this tastes amazing with mashed potatoes and the leftover broth poured over.