Slow-Cooked Chuck Roast (Gravy Beef)

There's nothing like a Sunday roast that fills the house with the smell of slow-cooked beef. This recipe turns humble grass-fed chuck, blade or gravy beef into a meltingly tender roast with rich, home-made gravy. Because our grass-fed Speckled Park beef is raised slowly on the native pastures of the Upper Hunter, these hard-working cuts reward a long, gentle cook — low and slow is the secret. It's honest, old-fashioned comfort food, exactly what grass-fed beef was made for.

Cut: Chuck/Blade/Gravy Beef

Nan's traditional Sunday roast. Low and slow until it falls apart. This is comfort food at its finest—tender grass-fed chuck with vegetables and rich gravy. Takes 8 hours but worth every minute.

Ingredients

• 1.5-2kg chuck roast
• 2 onions, quartered
• 4 carrots, chunked
• 4 potatoes, halved
• 2 cups beef stock
• 3 cloves garlic
• Fresh thyme
• Salt and pepper

Method

1. Season the roast generously with salt and pepper
2. Brown on all sides in a hot pan (don't skip this—it's where the flavour is)
3. Place in slow cooker with vegetables, stock, garlic, and thyme
4. Cook on low for 8 hours or high for 5 hours
5. The meat should shred with a fork

Why grass-fed works: Chuck has beautiful marbling that breaks down into rich, beefy gravy. Don't rush it.