Bordeaux Braised Grass Fed Beef Chuck Roast Recipe

There's something deeply satisfying about a perfectly braised grass fed beef chuck roast. This recipe combines the rich flavors of Texas-raised beef with the sophistication of Bordeaux wine, creating a dish that's both rustic and elegant. The slow braising process transforms this economical cut into fork-tender perfection.

Why Grass Fed Beef Chuck Roast?

Grass fed chuck roast from Texas offers superior flavor and nutritional benefits compared to conventional beef. The natural marbling and robust taste of grass-finished beef shines in this slow-cooked preparation, where the meat becomes incredibly tender while maintaining its rich, beefy character.

Ingredients

For the Grass Fed Beef Chuck Roast:

• 3-5 lb grass fed beef chuck roast

• 2 tablespoons beef tallow or olive oil

• 2 tablespoons grass fed butter

• Salt and freshly ground black pepper
  

For the Braising Liquid:

• 1 bottle (750ml) Bordeaux wine (any full-bodied red wine works well)

• 2 cups grass fed beef bone broth

• 2 yellow onions, cut in half

• 2 carrots, cut into thirds

• 1 head garlic, cut in half crosswise

• 2 celery stalks, cut into thirds

• Several sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2 bay leaves
  

Instructions

Preparing the Chuck Roast

1. Remove the grass fed chuck roast from refrigeration 30-45 minutes before cooking to bring to room temperature.

2. Pat the beef chuck roast completely dry with paper towels. Season generously on all sides with salt and pepper.

3. Preheat your oven to 275°F.

Searing and Braising

4. Heat a large Dutch oven on the stove over medium-high heat. Add the beef tallow (or olive oil) and grass fed butter.

5. Once the fat is hot and butter melted, sear the chuck roast on all sides until nicely browned, about 3 minutes per side.

6. Remove the roast to a plate.

7. Add the onions, carrots, garlic, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften and brown, about 10 minutes.

8. Add the Bordeaux wine and use a wooden spoon to scrape the bottom of the pan. Add the grass fed beef bone broth, thyme, rosemary, and bay leaves.

9. Bring to a simmer, then place the roast back into the pot. Cover and transfer to the oven.

Slow Cooking to Perfection

10. Cook for 3 to 4 hours (3 hours for a 3 lb roast, up to 4 hours for a 5 lb roast) until the meat is fork-tender and falling apart. This makes a perfect Sunday pot roast—simply prepare it in the morning before church, and you'll return home to a house filled with incredible aromas and a meal that's ready to serve.

11. Remove from the oven. Take the roast out of the pot and set aside on a cutting board.

12. Strain the braising liquid, discarding the solids. Return the liquid to the pot and bring to a boil. Cook until the sauce is reduced by half and slightly thickened.

Suggested Pairings

Beef Tallow Roasted Fingerling Potatoes

Toss fingerling potatoes (cut into bite-sized pieces) with melted grass fed beef tallow or olive oil, sea salt, and black pepper. Roast at 425°F for 25-30 minutes until crispy and golden. The beef tallow adds an incredible richness that complements the grass fed beef beautifully.

Simple Green Salad

Balance the richness of this braised beef chuck roast with a fresh mixed green salad dressed with a light vinaigrette.

Serving Suggestions

Slice the tender grass fed chuck roast and serve with the reduced sauce, roasted fingerling potatoes, and fresh salad for a complete Texas-inspired meal.

Tips for the Perfect Grass Fed Beef Chuck Roast

• Don't skip the sear: This creates depth of flavor in both the meat and the braising liquid.

• Low and slow wins: Grass fed beef benefits from gentle, extended cooking to break down the connective tissue.

• Size matters: A 3 lb roast will be tender in about 3 hours, while a 5 lb roast needs closer to 4 hours.

• Any red wine works: While Bordeaux is excellent, Cabernet Sauvignon, Merlot, or your favorite full-bodied red wine will create delicious results.

• Perfect Sunday pot roast: This is an ideal recipe to start before church—it cooks unattended and fills your home with wonderful aromas.

• Make it ahead: This dish tastes even better the next day as the flavors meld together.

Why This Recipe Works for Grass Fed Beef

Grass fed beef chuck roast has less intramuscular fat than grain-fed beef, which means it benefits tremendously from moist-heat cooking methods like braising. The combination of Bordeaux wine and grass fed beef bone broth keeps the meat moist while infusing it with incredible flavor. This recipe showcases everything wonderful about Texas grass fed beef—the rich taste, nutritional benefits, and versatility in the kitchen.

Prep Time: 20 minutes
Cook Time: 3-4 hours (depending on roast size)
Total Time: 3 hours 20 minutes to 4 hours 20 minutes
Serves: 6-8

This recipe celebrates the quality of grass fed beef from Texas, where cattle graze on native pastures and are raised using regenerative agriculture practices that are better for the land, the animals, and your health.