One of the first meals that I perfected as a young cook was an exceptional Beef Roast. I can’t take full credit for it alone, it’s the same beef roast my mom always made when I was growing up. Of course over the years I’ve made a few little modifications to make it my own version!
Prep time: 15 minutes
Cooking time: 6+ hours
Beef Chuck Roast (Organic, grass fed from the http://www.yourfamilycow.com)
1 head of organic garlic (about 10 cloves) chopped finely
1 XL yellow organic onion, quartered and thinly sliced
Sea Salt and Pepper
2 T Coconut Oil
Optional Additions: Organic Potatoes, peeled and halved and Organic Carrots, peeled and chunked
Over medium/high heat, brown both sides of your chuck roast (seasoned liberally with salt and pepper) in coconut oil. Remove browned roast and place in crock pot, cover roast with garlic and onion. Add about 1 quart water to the pot you browned the roast in and return to the stove, scrape the bottom of the pan to get up all the browned bits, then add the water to the crock pot to cover the roast/onion/garlic.
You cannot rush this roast! It’s the slow and low cooking that makes it so amazingly tender and full of flavor. I always plan to allow it to cook for a minimum of 8 hours, but have let it cook for much longer – it only gets better with longer cooking times (just make sure you have adequate liquid, you can add more water as needed) It’s great to start it cooking in the morning before work, cook it on low all day, not only will you have dinner waiting when you get home, but your house will smell great too! Throw in carrots and potatoes, if desired, about an hour before you want to eat and turn the heat up to high. You can also choose to make this roast in your oven instead of the crock pot, after browning the roast just throw everything else into the pot with the roast and bake at 350 degrees (oven proof pot of course with lid or foil).
Today, I woke up at 6:50 am, by 7:15 my roast was in the crock pot and I was already typing in the ingredient list. I started the crock pot on high (since I’ll be home watching it all day) after about an hour I turned it down to low. I tossed in a couple potatoes and carrots at 2 pm and turned the heat up to high by 3 pm the potatoes and carrots were nice and tender!
Ray and I just finished our dinner, it was amazing! Now, it’s time for some Steeler Football… Here We Go Steelers, HERE WE GO!
PS – This is a double duty meal.. not just an incredible beef chuck roast but the broth left over is super-duper healthy bone broth infused with lots of onion and garlic goodness! I love to serve the leftover broth like french onion soup.. ladling broth and lots of onions into an oven proof bowl, top with cheese and broil! (you can add in toasted bread cubes too, if you’re into that sorta thing)