RECIPE: Chinese Five Spice Chuck Roast
The beauty of this cut is that there is a lot of flexibility in how you can cook it. It’s amazing as an all-day-long oven-bake that fills the house with amazing smells, or as a quick and easy mid-week meal either in the crock pot or pressure cooker. This twist on the classic chuck roast comes from the Chinese five spice. It imparts a sweet, fall-like flavor to the dish.
1 3-4 lb 100% Grassfed Chuck roast
4 Tbsp Chinese five spice
1 Tbsp soy sauce
1 tsp ground pepper
1 tsp salt
Liquid of your choice. Water, wine or broth. Enough to submerge veggies, usually 3 - 4 c.
Hardy veggies- onions, carrots, root veggies, anything that will shine after intense cooking
- Thaw chuck roast
- Mix Chinese five spice, soy sauce, ground pepper, salt in a bowl.
- Rub spice mixture all over the chuck roast and marinade for at least 2 hrs.
- Coarsely chop veggies.
- Sear chuck roast on all sides in a frying pan on medium-high heat --> Click here for a quick how-to searing video
- Deglaze pan by adding wine to the frying pan after you remove the roast and let it cook for 2-3 minutes.
- Combine chuck roast, veggies, wine, and broth in cooking vessel.
- Cook until beef is fall-apart tender:
- Oven- 3 hrs in a covered pot like a dutch oven
- Pressure cooker- High setting for 30 minutes if you quarter the roast or 90 minutes as a whole roast
- Crock pot- 8-10 hrs on low or 5-6 hrs on high
- Remove roast to rest for 10-15 minutes.
- Serve roast and veggies and seriously enjoy!
The robust flavor of our 100% Grassfed Chuck Roast is complimented by the aromatic Chinese Five Spice