Slow-Braised Cumin & Fennel Chuck Roast

Ingredients

1 rolled chuck roast (about 3–4 lbs), string left on
Pink Himalayan salt, to taste
Fresh-ground black pepper, to taste
Fresh-ground cumin, generous
1–2 tablespoons olive oil or ghee
1 large red onion, chopped
1 large yellow onion, chopped
1 fennel bulb, sliced or chopped (fronds reserved, optional)
4–6 cloves garlic, chopped
½–¾ cup merlot (or other dry red wine)
1½–2 cups chicken broth (enough to come halfway up the roast)

Add halfway through cooking:

3–4 carrots, cut into chunks
3–4 radishes, halved
1–2 turnips, cubed

Instructions

Preheat oven to 275–300°F.
Season the roast generously on all sides with Pink Himalayan salt, black pepper, and fresh-ground cumin.
Heat oil or ghee in a Dutch oven over medium-high heat. Sear the roast for 2–4 minutes per side, until deeply browned on all sides. Remove briefly if needed.
Lower heat slightly. Add onions and fennel to the pot and sauté until softened. Stir in garlic.
Deglaze with merlot, scraping up the browned bits from the bottom of the pot.
Add chicken broth so the liquid comes about halfway up the roast. Nestle the roast back into the pot.
Cover tightly and place in the oven for 3½–4 hours.
At about 1½–2 hours in, add carrots, radish, and turnip. Re-cover and continue cooking.
The roast is ready when a fork twists easily and the meat is tender.
Remove from oven and let rest 20–30 minutes. Remove string, slice against the grain, or gently pull apart.

Prep Time:

10 minutes

Cook Time:

3 1/2 - 4 hours

Serves:

6-8

Best in:

Winter

Doshas Pacifies

Vata, Pitta

Gunas:

Heavy, Grounding, Moistening, Oily

Recipe Analysis from an Ayurvedic & Western perspective

This dish reflects the wisdom that how food is prepared matters just as much as what is eaten. Chuck roast is naturally dense and nourishing, and slow braising transforms it into a tender, easily assimilated meal. From an Ayurvedic perspective, long, moist cooking supports agni (digestive fire), while cumin plays a central role in awakening digestion, reducing heaviness, and supporting the body’s ability to process rich foods. Fennel complements cumin by gently easing the digestive tract and adding aromatic sweetness. From a Western lens, slow cooking breaks down collagen into gelatin, improving texture, nutrient availability, and gut support, while cumin has been shown to stimulate digestive enzymes and support metabolic efficiency. Together, these traditions create a meal that is comforting, restorative, and deeply nourishing.