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RECIPE: Chinese Five Spice Chuck Roast

October 9, 2020


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


  1. Thaw chuck roast
  2. Mix Chinese five spice, soy sauce, ground pepper, salt in a bowl.
  3. Rub spice mixture all over the chuck roast and marinade for at least 2 hrs.
  4. Coarsely chop veggies.
  5. Sear chuck roast on all sides in a frying pan on medium-high heat --> Click here for a quick how-to searing video
  6. Deglaze pan by adding wine to the frying pan after you remove the roast and let it cook for 2-3 minutes.
  7. Combine chuck roast, veggies, wine, and broth in cooking vessel.
  8. Cook until beef is fall-apart tender:
  9. Oven- 3 hrs in a covered pot like a dutch oven
  10. Pressure cooker- High setting for 30 minutes if you quarter the roast or 90 minutes as a whole roast
  11. Crock pot- 8-10 hrs on low or 5-6 hrs on high
  12. Remove roast to rest for 10-15 minutes.
  13. Serve roast and veggies and seriously enjoy!

The robust flavor of our 100% Grassfed Chuck Roast is complimented by the aromatic Chinese Five Spice


Sarah Hayes

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