Braised Beef Neck Roast

Braised Beef Neck Roast-melting off the bone deliciousness!
Beef neck roast?  What in the world??? That is what I was thinking when I saw it too.  We got it from our local farmer when we bought 1/4 cow and I wasn’t sure what to do with it.  I saw online somewhere to cook neck low and slow, so I figured it would be good to braise.

And it sure was good!  Better than good actually.  Neck isn’t the most tender part of the animal.  It is actually very sinewy.  But when you braise it for several hours it breaks all of that down and makes a very cheap cut of meat into a mouthwatering, melting off the bone meal.

I’ve talked about braising meat before in my post, How to Braise Meat. If you have never braised meat before, you can check that out for the basic process.

I used the same recipe that I normally use, but this time used red wine instead of white.  Also, I started it the day before, braised it for about 4 hours, put it in the fridge, and took it out the day of and braised it for an additional 2 hours.  6 hours in total.  That made it a pretty easy meal the day of since all I had to do was put it on the stove!

Homemade beef stock works really well in this recipe.  If you don’t have any though, store-bought will work fine, or you can even just use water.

The hubby and I ate this braised beef neck roast with mashed potatoes and sauteed carrots.

Braised Beef Neck Roast
Prep time

Cook time

Total time


Prepare the roast and then leave it on the stove while you do other things. Come back and you will find a mouthwatering dish that is sure to please!
Recipe type: Braised
Cuisine: Comfort Food
Serves: 4

  • 1 stalk celery
  • 1 carrot
  • 1 shallot
  • 4 garlic cloves
  • 3½ lbs beef neck roast
  • 2 tablespoons rendered pork fat (or olive oil)
  • 1 cup dry red wine
  • 4 cups beef stock or broth
  • 1 bay leaf
  • 1 sprig thyme
  • salt and pepper to taste

  1. finely chop the celery, carrot, shallot, and garlic. Or pulse in a food processor (I used my Vitamix)
  2. season the meat with salt and pepper
  3. heat rendered pork fat/oil on medium-high heat. Add the meat and cook on all sides until seared. Don't move the meat around while it is cooking, just flip it when it is done browning. If you try to move the meat and it sticks to the bottom, it means it is not done browning yet.
  4. remove meat from heat and set aside
  5. add the vegetables to the pot and cook, stirring occasionally, until browned, 6-7 minutes.
  6. add the wine, bring to a simmer, and cook until reduced by half, 1-2 minutes.
  7. add the bay leaf and thyme
  8. add the meat back to the pot along with any juices that may have accumulated
  9. add the beef stock. It is okay if it doesn't completely cover the meat, as long as the meat is about ¾ covered
  10. bring liquid to a boil
  11. reduce heat to low and gently simmer, with the cover very slightly ajar
  12. simmer for several hours until the meat is falling off the bone
  13. serve and enjoy your gourmet meal!

*Optional: Add a few ounces of Pancetta to the pot first, brown, remove the Pancetta, and use the fat to sear the meat. Add the Pancetta back to the pot after the vegetables are cooked.


Have you ever had neck roast before? How did you make it?


  1. Sheila Ann

    We just received our part of a 1/4 cow. Dry aged 5 weeks, so my neck roast is boneless. She is gently simmering away nicely. Because the roast is boneless and grass fed, I suspect my total cooking time will be less. Oh, and the house smells wonderful!

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  2. Pingback: The Most Overrrated (and Underrated) Beef Cuts List | All Qd Up

  3. Morgan

    I bought a whole neck bone, about 7 lb. I had the butcher cut it half crosswise & cooke half & froze hallf. Oven to 325 F. Salt, pepper, onion & garlic powder rubbed on meat then seared it all around in olive oil in a hot skillet. In a roasting pan put 2 brown onons, skins left on and quartered, 4 lg carrots, unpeeled & halved, 4 celery ribs, halved, 4 fresh thyme sprigs and 2 whole garlic cloves. Roasted 4 hrs, set meat on cutting board to cool enough to handle. Discarded the vegetables.

    In VERY lg pot put 8 qts water & 2 tsp salt over med-high heat. Cut meat off bones. Bones into pot. Meat, covered into fridge. Boil bones, gently for 2 hrs. Add 2 peeled onions, cut up, & as many peeled carrots & diced celery as you like, along with cut up peeled potatoes. Chop the meat coarsely & add to pot Season with thyme leaves, paprika & bay leaves. Stir in 1 cup quick-cooking barley,

    Simmer untl vegetables are tender & barley is cooked, about 30 min Discard bones & bay leaves. Eat. Yum, especially on cold, stormy night or day.

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