Slow Cooked Chuck Roast

Slow Cooked Grass-Fed Chuck Roast & Veggies, with a side of Rainbow Chard Salad

Link to:  Rainbow Chard Salad

Slow-cooking is a relatively new thing for me.  I mean, the slow cooker has been literally sitting in my kitchen, readily available to me, all well-intentioned, for about a year now, just begging to be used.  But I can’t believe it took me this long.  So much easier just having some contraption sitting on the counter, cooking for me while I’m slaving away at work – and a great method for ye ‘ol 4HB lifestyle!

So, if you don’t mind, allow me to mildly deviate here and talk for a second about meat.  The husband and I have been frequenting this fantastic butcher shop in La Jolla, CA for the majority of our grass-fed meats lately: Homegrown Meats.  We never quite know what we’re in the market for when we enter…just depends what kind of sweet meats they have on display that day! Some things standard; some things new.  But we stock up…and we stock up well. This time I went for the chuck roast. Never having actually cooked a roast before; I was fully aware that, in the day of the internet, it is easy enough to pull up a well-enough reviewed, and easy-enough, bare-boned recipe off of which to base my own concoction.

So…without further adieu, I present to you – Chuck Roast.  Melt-in-your-mouth, fall right off the bone (if your meat even HAS a bone), style.

Ingredients:

  • 2 pounds chuck roast
  • salt, pepper to taste
  • 1 tsp garlic powder
  • 1/2 tbsp paprika
  • 1/2 tbsp onion powder
  • 1/2 tsp liquid smoke (optional)
  • 2-3 garlic cloves, minced
  • 1/2 cup beef broth
  • 3 carrots, chopped
  • 1 onion, quartered
  • 2 stalks celery, chopped
Directions:
Take the chuck roast and season with salt, pepper, garlic powder, and paprika.
In a large skillet over high heat, brown on all sides.
Place into the slow cooker and add the chopped veggies, onion powder, paprika, liquid smoke, and beef broth.  Place the quartered onion pieces on top of the meat and sprinkle with minced garlic.
Cover the crock pot and cook on low setting for 8-10 hours.  And…
Remove the meat and vegetables from the pot, reserving some of the remaining liquid for gravy.
And that, my friends, is the recipe to a melt-in-your-mouth, slow cooked hunk of meat, that is so tender and moist, it will just fall apart with the slightest touch of your fork.  And the veggies are so soft, yet not too soft where they just turn into a big pile of mush at the bottom of the pot.  Pretty much the whole package here, folks.  And as I always say, feel free to add some red pepper flakes or other spices if you crave that extra bite.
Work all day, home-cooked comfort food ready for the table just in time to welcome you back home.  Thanks for all your hard work, ol’ crock.

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