Our grass-fed and finished dry-aged Chuck Roast is a staple for any family meal. When slow roasted or used as a traditional pot roast, your family will want it for Sunday dinner time and again.
- Place thawed roast in an open pan.
- Preheat oven to 425F.
- Place roast in the center of the oven and leave on high heat for 20 minutes to seal in juices.
- Turn oven down to 325 and cook to an internal temperature of 140F — we rely entirely on meat thermometers to ensure we do not overcook grass-fed roasts.
- Take the roast out of the oven and let it rest for 10 minutes before slicing — this allows it to reabsorb the juices and relax.
- Slice and serve.
All of our beef cuts are dry aged the old fashioned way for 18 to 21 days for added flavour and tenderness. This is very different from virtually all conventional beef found in big box stores or restaurants that has been wet aged in a plastic bag.
We believe in giving you the best value so all of our cuts are well trimmed and our roasts are tied. Our products are vacuum packaged to add freezer life and for convenience — simply thaw in cool water before cooking.