This beef chuck blade roast is a hearty but nourishing oven roast that pairs perfectly with the last of this winter’s root veggies! I personally love to cook it with golden beets and carrots, but Butternut Squash, Turnips, and Parsnips (the white carrot) are also winners.

 

The perfect beef chuck blade roast is light pink, juicy, and tender. 

I made this beef chuck blade roast the other day for some friends and their kids. Look how they are so patiently waiting while I snap a shot or two of the delicious meal before we all ate! Hilarious. 

 

Anyway, lets chat about the nutritional values of this beef chuck blade roast and root veggies meal before we move on to the final recipe:

1. The beef chuck blade roast itself offers a hearty dose of iron, vitamin b12, thiamin and zinc! I like to get my beef from the nearest local ranch; grass-fed and hormone free. In Mexico, I go to the local neighbor’s place. But when I’m stateside, Callidora Ranch is the way to go. 
2. The golden beets serve as massive liver and kidney cleansers, as well as lowering blood pressure and a excellent dose of antioxidants.
3. And carrots offer an awesome dose of vitamin k1 and beta carotene, which helps with cholesterol levels and eye health. 
4. Bone broth (especially beef bone broth) is gentle on the gut system and great for your joints due to high levels of collagen and gelatin. Its also considered an anti-aging food, since it can help increase skin collagen and elasticity, as well as all the bones and joints in your body. 
5. IF you choose to pair this recipe with my creamy sweet potato mash as well, you’ll get a massive dose of vitamin A! Which is great for your eye site, heart, and reproductive organs. Plus they’re full of Carotenoids, which help fight cancer. And finally, when you boil sweet potato they’re considered a low glycemic index food. They even have components that help control blood sugar.  I actually consider sweet potato to be a superfood of sorts… so🤷🏽‍♀️ You can find this recipe in my Gut-friendly Recipe Book. 

 

Alright, on to my recipe for a perfectly tender and pink beef chuck blade roast with golden root veggies. 

Ingredients for the Beef Chuck Roast:

• 2 Lb Beef Chuck Blade Roast 
• 1 Sweet Yellow Onion, halved and thinly sliced
• 2 Celery Sticks, chopped
• 8 Small White or Shitake Mushrooms, sliced
• 4 inch Sprig of Rosemary
• 6 Springs Thyme, approx. 3 inches each
• 2 + 1 Tbsp Ghee
• Salt (I estimate 1 TBSP per pound)
• 2 Tsp Ground Black Pepper
• 1 Cup White Wine
• 1 Quart (4 Cups) Beef Bone Broth (I have a recipe for this in my Gut-friendly Recipe Book as well)
• 2 Large Golden Beets, quartered
• 2 Large Carrots, Cut in 3rds
• 1 Tbsp Leek, sliced
• 1 Tbsp Tapioca Flour

Directions for the Beef Chuck Roast:

1. Clean your beef chuck blade roast and trim off excess fat from the top so you can access the meat, if its not already visible. My cut was already visible, and still had the top of the ribeye bone in it (hi, extra marrow and collagen). 
2. Rub the meat down with the 2 tbsp of ghee, salt, and pepper, and let it sit while you chop your veggies, etc.  Preheat your oven to 350F on convection (if you have that option, its a more even cook)
3. Once everything is ready to go: Sear the meat on high heat in a dutch oven, 2 minutes each side. Then remove from the heat, and add the onions.
4. Keep the onions moving. Once they’ve been cooking for about 3 minutes, add the mushrooms and celery.
   
    
5. You should notice some browning in the bottom of the pan. We’re going to deglaze the bottom of the pan by adding the white wine and stirring so it all comes up. 
6. Now add the chuck blade back on top of everything, and toss the root veggies in/around it. Feel free to tuck some of them slightly under the meat.
7. Tuck the sprigs of  rosemary and thyme along the sides and slightly under the meat, then pour the bone broth over. You want the chuck meat to be 2/3 of the way submerged, so if you don’t need the entirety of the broth, thats ok! (or if you need more, it depends on the dutch oven you’re using). 
8. Top everything off with the leek, then put the lid on and pop it in the oven.
   
   
   

   On the left is when I first put it in… on the right is after flipping it. It was at about 114F when I tested with a thermometor.

    

9. Set your timer for 25 minutes. When the timer goes off, you’re going to flip the beef chuck blade to continue roasting on the other side. Make sure it stays 2/3 of the way submerged. Also check the temperature with a meat thermometor to make sure its cooking at the correct pace. Our goal is 145F, it should be about 110F internally at this point… Set the timer for another 20 minutes (or less if its cooking fast).
10. Once the second round of cooking passes and the beef chuck blade roast is at 140 degrees, pull the beef out onto a separate plate. Put the lid back over the veggies and cook them for another 15 minutes, or until fork soft.  
11. Once fork soft, pull the dutch oven out of the heat, and ladle 2 cups of the broth into a separate container. Put the beef roast back into the dutch oven with the veggies and ladle broth over it. Cover and let rest.
12. Mix 1 tbsp ghee with the tapioca flour over med-high heat in a small sauce pan. (I like to use a whisk) Then slowly add the broth till it thickens like a glaze au jus. You might need a tiny bit extra broth, depending on your preferences.
    
    
    
    
13. Once the jus is ready, you can slice and serve your food! I like to slice the beef and keep it stored in the extra juices, and serve a few slices with veggies and top with the au jus. 

This beef chuck blade roast with golden root veggies dish is perfect for sharing with friends. Its also totally kid friendly.

They even liked the golden beets (and knew they were eating them)! Granted, we did serve it with my creamy sweet potato mash… so it had an element of sweetness too. All in all, its a win. And super healthy. I’m happy to share it with you all. 

 

If you try this recipe for beef chuck blade roast, please let me know how it turned out for you! I’d love to share photos of your successes here on my blog and IG. 

Meanwhile, if you enjoyed this recipe— feel free to check out some additional intuitive eating recipes, and my other offerings:

• Dill and Lemon Hummus, which tastes a heck of a lot like tatziki, minus the dairy.
• Hold the Pose Podcast: Devotion, Self-Sabotage, and Human Design
• My first recipe book release, with tons of Gut-friendly Recipes you’d never guess are so healthy
• And Creamy Avocado Pesto Pasta with Sausage and Mushrooms.
• Shadow Work and Unconditional Love: Releasing Fear of What They Think