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Chuck Roast

Fall Beef Harvest Bowl

Its chuck roast season and squash season so make this fall beef harvest bowl. Perk, it's very instagram-able. It's also really easy and will make your house smell like cinnamon.

Cook time: 3hrs. 15min. total

PREP: 15min. | ACTIVE: 25min. | PASSIVE: 2hrs. 35min.

Fall Beef Harvest Bowl
October 11, 2019
October 11, 2019 DIFFICULTY: Medium #eatpre


Chuck Roast - 24 oz. Beef Roasts

Chuck Roast - 24 oz. Beef Roasts
2 x 24 oz. Chuck Roasts (2ct box) 8 x 24 oz. Chuck Roasts (8ct box)


For Roast: 
  • 1 1/2 lb Pre Chuck Roast
  • 3 Tbsp cooking oil 
  • 2-3 Tbsp kosher salt
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
  • 3 cloves garlic, grated or minced
  • 1 Tbsp cumin
  • 1 tsp coriander
  • ½ tsp ground ginger
  • ¼ tsp clove
  • 1 Tbsp cinnamon
  • ½ Tbsp oregano
  • ¼ cup cooking sherry or dry white wine
  • 14oz can diced tomatoes
  • 1-2 Tbsp brown sugar (or your favorite sweetener)
  • Juice of half a lemon
For Bowl: 
  • 1 cup cooked farro
  • 1 acorn squash, roasted and sliced
  • 1 lb roasted brussels sprouts (or your fave green vegetable)


  1. Remove roast from the fridge appx 30 minutes before cooking to come to room temp. Cut roast into 2-3 inch pieces. Generously salt all sides. 
  2. Heat oil in a large dutch oven over medium-high heat and brown all sides of beef 5-7 minutes. Remove from pot and set aside.
  3. Arrange an oven rack near the bottom of the oven, and preheat oven to 250ºF.
  4. Add onions and peppers. Cook until translucent and a bit browned: 5-7 minutes. 
  5. Add garlic and all spices. Cook, stirring constantly 2-3 minutes or until spices are toasted and very aromatic.
  6. Carefully add sherry to pot and scrape any browned bits from the bottom of the pan. Add tomatoes, stir, and bring to a simmer.
  7. Add beef back into the pot. Add water ¼ at a time, if needed for beef to be ⅔ submerged. 
  8. Cover pot and place on the bottom oven rack. Roast at 250ºF for appx 2 hours (checking every half hour to stir) or until beef is very tender and shreds with a light touch. Let cool for 5 minutes. Taste and season with salt, sweetener, and lemon juice. Stir to combine. Serve over farro with roasted squash and vegetables.

Tips & Tricks:

  1. Be very careful with the dutch oven in and out of the oven. Be sure to leave a potholder on the top when not in use so you don’t grab the hot handle! Been there. Not fun. 
  2. The meat will technically be edible much earlier than it will be tender enough. Be patient and let it roast for that last 20-30 minutes. You’ll be glad you did.
  3. This recipe doubles easily and freezes well! 
  4. Microwave squash before cutting to make cutting much easier. Roast in halves and then cut and peel.

Recipe by Chef & Culinary Producer Sarah Beth Tanner, @sbtcooks

Fall Beef Harvest Bowl
Fall Beef Harvest Bowl


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