Chuck roast is an inexpensive cut. It's easy to make it tender by cooking it in the Crock Pot. Recipe below. www.amyconger.com First, get a big hunk of grass-fed Chuck roast or a big platter of Chuck steaks. Make sure there is some fat in them. Rinse the meat and pat dry. Sear each side of the meat on medium-high heat in a cast iron pan. Only a couple minutes on each side just seal the flavor in. Throw the meat in the crock pot with enough water (or stock) to just cover. Add: 1/2c vinegar (red wine or balsamic are best), 1/4c wheat-free tamari, 1Tbsp garlic, 1 tsp thyme, 1/2 tsp black pepper. Stir to distribute. Optional: add 1/2 white or yellow onion, thin sliced into the broth. Optional: add 1 small tomato, diced, into the broth. Note: You can add other vegetables, but don't add anything that will absorb the water (like potatoes or carrots). You want the meat mostly under the broth the whole time. Cover and put the cooker on Low. Allow to simmer for 3-7 hours (depending on thickness). Will be falling-apart tender. Enjoy the meat with green or root veggies. Save the broth for cooking something else or reduce it for an intense sauce.
Tags: food, slow, cooking, marin, sun, farms, kitchen, recipe, beef, grass-fed, paleo, wapf, ugwellness
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