Earlier this fall, when I was super busy, I was loving a slow-cooked chuck roast. It takes less than 15 minutes to prepare and the slow cooker does all the work for you. It’s great for this time of year when our schedules are full!
A chuck roast is a nice piece of beef with a good amount of fat in it. It will fall apart and shred easily once cooked. Though I believe grass-fed beef is of primary importance, the full grass-fed and grass-finished chuck roasts will not have as much fat and will not taste as delectable. I have tried different options and I find the best flavor to be a grass-fed and “traditionally” finished beef for this recipe. This means that the cows remain in a pasture yet are given the option to complete their life with some “feed.” For me, verifying that this feed is non-GMO, and that it does not contain corn or soy, if of utmost importance. Simply ask your butcher questions, and get curious to know where the meat you are buying is coming from.
I also have been using a packaged stock for this recipe, out of ease. I chose the Pacific brand organic turkey bone broth because of the ingredients (even though I don’t love turkey). The chicken bone broth has tomatoes and I prefer to avoid nightshades. If you have homemade stock, or another brand that is clean and you like, use that! *Pacific brand chicken or turkey “bone stock” is clean, I love Bonafide provisions beef and chicken bone broth (found in the frozen section), Kettle & Fire looks good but I’ve never had it.
Lastly, I have been avoiding onion and garlic, but you can certainly add them here if you’d like. You can really adapt this recipe in many ways, and it is so great leftover! I had it over hash browns with an egg earlier this month and it was the best breakfast ever!!
BONUS: If you’ve joined me for the Diet Reset Challenge, this recipe is totally reset friendly!
BEEF CHUCK ROAST
By: Brandi Mackenzie | Serves 4-6
1, 2-3 pound Beef Chuck Roast
1-3 Tablespoons of your favorite seasoning blend*
3-4 Carrots, cut into 2-inch pieces
3-4 Celery Stalks, cut into 2-inch pieces
32 ounces Bone Broth or other Stock
1 Onion, cut into wedges, optional
4-8 cloves Garlic, smashed, optional
*(I use Hudson Bay blend from Savory Spice, which includes sea salt, black pepper, white pepper, garlic, onion, coriander, caraway, rosemary and thyme)
- Place chuck roast into slow cooker.
- Sprinkle top and sides of roast with seasoning, generously.
- Place vegetables into slow cooker and add broth or stock. (See how it should look HERE)
- Cover with slow cooker lid and cook on high for 6 hours. Test the meat at that time, if there is less fat, it may need more time to tenderize. If there’s plenty of fat, 6 hours should be good. If you’re not sure, cooking it up to 8 hours should be ok.**
- Remove when desired tenderness is reached and serve with vegetable mashers and greens. Use some of the cooked broth to boil your vegetables before mashing, for more flavor. Or, use it as a grave to top the plate.
- After it is cooled (not before!), it can be stored in an airtight container and refrigerated for up to 5 days.
**Every slow cooker is different. If your liquid is boiling at any time, you will be losing steam and your meat will dry out. Be sure to “know” your cooker, and adjust the temperature accordingly. I’d rather you cook longer at a lower temperature than faster at a higher temperature!