Happy Thursday! 🙂
So, our town has a really awesome farmer’s market on Saturdays.
In addition to local produce, cheeses, crafts, and other products, local meat farms (or ranches?) come out with various cuts of beef, pork, and chicken.
I’ve purchased eggs that have literally just been laid!
(that’s what she said)
Anyway, we have, in this super short amount of time that we’ve lived there, grown to LOVE our beef vendor – Lane Angus Beef Farm.
They’re so friendly and the beef is so stinkin’ good!
Anyway, we bought a chuck roast and 2 strip steaks on our first visit (on the first day it opened) just to test it out.
We did the steaks first and they were AMAZING!
Then, the chuck roast.
Now, pretty sure I’ve mentioned this before but … I’m kinda funny when it comes to cooking a chuck roast.
I LOVE to cook beef stew and I LOVE to cook pot roast but then, when it comes time for the eating part, I’m usually super unhappy. The meat is always dried out, super chewy, and just downright unpleasant. Well, to me, anyway because my sailor and the Things have never complained about any stew or roast recipe I ever made.
I don’t know what it is about me and my finicky taste buds.
Anyway, I wanted to do something simple with this chuck roast to allow the flavor of the meat to take center stage and not be overwhelmed by too many other things.
I also didn’t want to cook it for too long. That would totally bum me out.
So, I browsed around for ideas and I found a pretty decent looking recipe over at Wellness Mama.
I took some inspiration from that recipe and changed it up a little to fit what I had in my pantry and how I wanted to cook the meat.
Have you ever seen the Weber line of seasonings?
They’re pretty delicious and they’re not full of questionable ingredients.
They’re an excellent substitute for fresh, if you don’t have that.
So, I used the Roasted Garlic and Herb because, well, garlic is one of the greatest things on the planet. Om nom nom!
So, anyway, here’s what you need to do.
Quick and Easy Crockpot Roast
serves a few depending on the size of the roast and the size of the appetite 😉
1 tbsp olive oil or fat of choice
1 2-3 pound bone-in chuck roast (the bone adds a whole new level of flavor. if you can’t find bone-in, it’s okay.)
seasoning of choice (amount is up to you)
1 to 1 1/2 cups broth (I used organic chicken broth) or half broth/half red wine (haven’t done this yet but I know it will be awesome!)
5-6 garlic cloves, peeled
1. Heat oil in large skillet over medium heat. Season chuck roast liberally, both sides. Add roast to skillet and brown on both sides – about 5 minutes a side, just enough to sear the outside and lock in some of that flavor.
2. Slice your onions and place in the bottom of a 4-6 quart crockpot (depending on the size of your roast). Throw in garlic cloves. Place roast on top of onion and add liquid (more for a bigger roast, less for smaller).
3. Cook roast on HIGH 4 hours. (Okay, now remember, I’m super picky and afraid of it being dried out so I prepped the roast in the morning and had Thing 2 start it up at the 4 hours until dinner mark. If you don’t have that option, you can certainly cook it on low for probably 8-10 hours with the same result.)
4. Take roast out of crockpot and serve with a fork. 🙂
O. M. G.
Seriously, the best roast I’ve ever had.
I even brought leftovers for lunch.
Talk to me: Do you have a farmer’s market in your area? What’s your favorite find? Are you a fan of pot roast?
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