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Simple Chuck Roast




Yum

April 10, 2014 by Andrea Fabry 7 Comments

chuck roast final

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*.

Andrea Fabry
Super Moist Chuck Roast

Cooking this cut of meat slowly in liquid protects the nutritive value and releases flavor.

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Ingredients

  • 2 medium onions, sliced (keep skin on if desired)
  • 1/2 cup raw apple cider vinegar
  • 1-2 cups filtered water
  • 3-4 pound chuck roast
  • salt
  • pepper
  • *optional spices include cayenne, cumin or my favorite steak rub recipe )

Instructions

  1. Place sliced onions on the bottom of a slow cooker or dutch oven. (I love the Le Creuset dutch oven.See more about safe cookware
  2. Pat seasonings onto all sides of the chuck roast.
  3. Place chuck roast over the onions.
  4. Combine apple cider vinegar and water.
  5. Pour over meat and onions.
  6. Cook at low temperature (170 degrees is optimal), for a minimum of 4 hours. The longer the better.
  7. Slice and serve.
6.6.15
http://it-takes-time.com/2014/04/10/simple-chuck-roast/

As for leftovers, I like heating it the next day on a gluten-free fermented Dosa.  (View recipe here.)

chuck left

My husband enjoys his own creation with eggs, snap peas and butter!
chuck left 2*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.

Filed Under: Foodie, Main Dishes, Recipes, Uncategorized Tagged With: chuck roast, grass fed beef, Le Creuset

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Comments

  1. Lisa says

    August 4, 2014 at 9:29 pm

    Please tell me how the vinegar helps the meat? How strong is the flavor of vinegar in the food?

    Reply
    • Andrea Fabry says

      August 5, 2014 at 8:26 am

      Lisa, I don’t taste any hint of vinegar. It actually helps bring out flavor and nutrients from the bones themselves. You certainly can leave it out or try just a little bit to see how you like it.

      Reply

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MEET ANDREA

I am a certified Building Biology Advocate, a former journalist, mother of nine, and avid CrossFitter who likes to think outside the box. After our family's health crisis in 2008, I learned to ask questions about what's in our food, our water, and our air. I hope to empower you as you seek to live safely in a complex world. Thankfully, small steps lead to big changes. Let's travel this road together, one step at a time.

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