I love Beef Chuck Roast for the “slow and low” cooking method.
Look at that marbling! It’s considered a lean cut, coming from up near the shoulder blade making it ideal for a slow cooker or pot roast situation.
Chuck is also sometimes ground, or cut into steaks (which Jess has used for stews, stir fries, and slow grilled).
Cutting across the grain for a lean cut like chuck can help facilitate a more tender bite. Try this when the steak is partially frozen to make thin cuts easier to make.
Please read on to see how else we cook it!
This is a VERY flexible rice, today made with chest freezer ingredients including peas, asparagus and pepper. If fresh herbs are available, try basil or cilantro. Just about any CSA veggie can make an appearance here. Don’t have a wok? No worries, a skillet works, too. Make it your own and enjoy!
Pot roast is a great way to use chuck roast or another large lean cut. You can toss all the ingredients into a slow cooker and have something good, or you can take these extra steps and make it great. It’s a flexible recipe, just the way we like it! Potatoes can be added, different herbs and spices, make it your own!
Locally sourced beef bones make for a great broth, which in turn makes for a great stew! Carrot and/or rutabaga can be used in this dish. This is a great one for using some of your fall celery and summer parsley as well. Try it with gluten-free potato squash dumplings, or the traditional kind. Allow yourself time for this one, you’re slow cooker will do the work but if you’re patient, it’ll be worth it!
