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Chuck's Roast



By FTF Fine Foods

Chuck's Roast was born from a lively conversation with a stately gentleman at a local brewery in Columbia, PA after a day on the farm with one of our grass-fed beef partners. We walked away three hours later with a recipe for what Chuck called 'Poor Man's Prime Rib'.

We take a 100% grass-fed chuck roast and dress it simply with thyme, tamari, salt, and pepper and cook it to medium-rare so it's ready for you to dress up and finish however you'd like. Perfect for a mid-week date night or to impress guests for a weekend dinner party - Poor Man's Prime Rib doesn't do this beautiful cut justice so we named it in his honor - Chuck's Roast. 

FTF Fine Foods

FTF Fine Foods

Washington DC

At From the Farmer - we believe in the flavor, honesty, and transparency of what we call 'good food'. We also know sometimes that a busy weeknight can need a little extra nudge...
Learn more about FTF Fine Foods

  • 100% grassfed and grass finished beef, sea salt, black pepper, dry thyme, tamari (gluten free soy sauce), olive oil
  • Water Bath/ Sous Vide:

    Heat water to 140F. Add the bagged meat and adjust heat to 135F. Let it reheat for 1-2 hours. Once complete, remove bag from water bath, cut open a corner (to make a spout) and pour the juices into a small sauce pan, add a sprig or 2 of your favorite herb and bring to a simmer (low bubbles). Cut open the rest of the bag, remove the meat and place in a really hot sauce pan and brown the outside, This should only take 1-2 minutes. Place the meat on a cutting board, loosely tented with foil. When the juices are simmering, remove the herb sprigs, and whisk in 1-2 tablespoons of butter. Taste, adjust seasoning with salt and pepper, chile flakes or whatever you like to suit your taste. Remove sauce from heat. Slice roast, thick or thin, depending on your likes. Plate and drizzle a little sauce over the top. Serve the rest of the sauce on the side.

    Oven Method:

    Preheat oven to 250F. Un-bag the meat, trying to scrape the frozen juices into a sauce pan. Place the meat on a rack set in a rimmed baking tray. Place in oven for 1 - 1.5 hours until heated thru. Finish the same way listed for the water bath method.

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