Thanks to our ability to purchase 1/4 cow twice a year I am slowly learning the best ways to cook particular cuts of beef. The chuck roast – which is from the shoulder and neck of the cow – is delicious when cooked slowly. Leftovers are even better!
There is great nutritional benefit when cooking a cut like this. The bone cooks with the meat which adds great mineral diversity, fat, and flavor. The trick is keeping the meat moist.
This dish takes less than 10 minutes to prepare. The longer it cooks the better, so it’s the ideal dish for busy families!
Anytime I cook beef in this manner, I throw in a frozen bone broth cube*.
As for leftovers, I like heating it the next day on a gluten-free fermented Dosa. (View recipe here.)
My husband enjoys his own creation with eggs, snap peas and butter!
*To make bone broth cubes, pour cooled bone stock into ice cube trays and freeze. I love my stainless steel ice cube trays found here. Once they are frozen, simply pop them out and store them in the freezer. These cubes can be added to any slow cooked meat to enhance the juices.