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Fall Apart Herb Chuck Roast with Mashed Sweet Potatoes and Vegetable Gravy
Author: Justine Stenger
Cook time:
Total time:
  • 3 lb Sunworks Farms Chuck roast
  • 2 Tbsp ghee 2 Tbsp fresh sage, minced
  • 2 Tbsp fresh rosemary, minced
  • 2 Tbsp fresh thyme, minced
  • 2 tsp celtic sea salt
  • 1 tsp freshly ground black pepper
  • 1 tsp paprika
  • 6 carrots, small diced
  • 4 stalks celery, small dice
  • 1 large yellow onion, small diced
  • 3 cloves garlic, cut into quarters
  • 1 bunch parsley, minced – divided ½ cup homemade chicken broth
  • 2 bay leaves
  • 1 cup filtered water
  1. Preheat oven to 275F
  2. Pat your roast with a paper towel until dry. Combine sage, rosemary, paprika, thyme, salt and pepper and cover roast.
  3. Heat a large cast iron skillet and add 2 Tbsp of ghee the skillet. Brown roast on all sides- about 3 min per side.
  4. In a large roast pan add carrots, onion, celery, garlic , bay leaves and parsley. Cover with one cup of filtered water. Lay roast on top of your diced vegetables, cover with foil and bake for 6 hours @ 275F.
  5. When your roast is pull apart soft, remove from oven. Scoop out all your vegetables and transfer to a high -powered blender. Add chicken broth and half of the parsley. Puree until smooth and taste and adjust for seasonings.
  6. Pour vegetable gravy over roast, top with remaining parsley and serve over mashed sweet potatoes. Enjoy!


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