Classic Dutch Oven Chuck Roast

A simple, no-fuss way to make a tender, flavorful roast

When you want a warm, hearty dinner that fills the house with that Sunday roast smell, this recipe is as good as it gets. We use our nutrient-rich tallow for searing (for that perfect golden crust) and bone broth to keep the roast juicy while it cooks low and slow. Finish it off under the broiler for a hint of crisp, and you’ve got a chuck roast worthy of any dinner table.

Ingredients

• 1 Elkins Cattle Co. Chuck Roast (3–4 lbs)
• 2–3 tbsp beef tallow (or high-heat oil if you don’t have tallow)
• 2–3 cups bone broth (enough to come halfway up the roast)
• Salt & pepper to taste

Instructions

1. Prep & Preheat: Preheat oven to 325°F. Pat your chuck roast dry with paper towels and season generously with salt and pepper.
2. Sear the Roast: Heat tallow in a Dutch oven over medium-high heat on stovetop. Once hot, sear all sides of the chuck roast until browned (about 1-2 minutes per side).
3. Add Bone Broth: Pour in enough bone broth to come halfway up the roast. Optional: Add some minced garlic. Cover with the lid. (You can also add in veggies like carrots, onion, etc for a more stew like meal!)
4. Oven Roast: Place the covered Dutch oven in the oven and roast for 45 minutes per pound of beef. (Example: A 3 lb roast = 2 hours, 15 minutes).
5. Check for Tenderness: Carefully remove the lid. If the roast is fork tender, great! If not, cover and continue roasting in 30-minute increments until tender.
6. Finish Under the Broiler: For a caramelized, slightly crispy top, place the uncovered roast back in the oven under the broiler for 7–10 minutes.
7. Rest & Serve: Remove from the oven, let rest for 10–15 minutes, then slice or shred and serve.

Tips from Our Table

• Add root veggies (like carrots and potatoes) around the roast before cooking for a one-pot meal.
• Make gravy with the pan juices by whisking in a little flour or cornstarch.
• This is even better the next day—leftovers make perfect shredded beef sandwiches.