Make this delicious chuck roast recipe in your slow cooker/crock pot. We used 100% grass-fed beef so it takes less time to cook.
When it comes to food, I try not to be, but I tend to be a food snob. I am willing to pay extra money for food for it to taste a lot different and a lot better than other options. In fact, right now I drive 20 minutes to a grocery store because I like the produce and meat there, despite there being a grocery store right down the street from my house.
I was able to get in touch with a local company who provides 100% grass-fed beef locally. I was a little worried it wouldn’t be worth the cost but you know what? It totally is. It’s unlike meat I’ve ever tasted before. And although I’m not too concerned about where my meat comes from (mostly because I don’t want to know), it really does bring me some peace of mind knowing that these cows that I’m eating were allowed to graze on grass and are not stuck in a cage. It did, however, make me feel a little bad on our most recent vacation as we were driving past a lot of pastures full of cows.
Anyway, not important. The important thing is this recipe. I had a good idea of what I was going to put into it but I was stressed out that day about getting my family up and ready for the day and out the door for church. So right before walking out the door, I threw everything into my crock pot and then walked out the door. While I was sitting in church, I was thinking about the recipe and thought it odd with how much tomato paste I put into my recipe but it was too late. I had made the sauce and it was in the crock pot cooking away. As soon as I got home, I went into the kitchen to look at the recipe and sure enough, I had put in 6 times the amount of tomato sauce than what was called for. Oops. But it actually tasted decent so I’m going to share the recipe with you anyway, mistake and all.
- 2 pounds chuck roast 100% grass-fed
- 1/2 cup flour
- 3 tablespoons oil
- 1 teaspoon garlic minced
- 6 ounces tomato paste
- 3 cups beef broth
- 2 bay leaves
- 1/4 teaspoon allspice ground
- 1/2 cup parsley leaves fresh, chopped
- Thaw roast to room temperature. This is a must for grass-fed beef. If using regular beef, just make sure it is thawed.
- Season roast with salt and pepper. Coat roast in 1/4 cup flour and shake off extra.
- Heat 2 tablespoons oil in skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 2 minutes per side.
- Transfer roast to the slow cooker. Add in onions, potatoes, carrots, or other vegetables if desired.
- Add remaining 1 tablespoon oil to the skillet over medium heat. Add tomato paste and stir until the oil begins to turn brick red.
- Add 1/4 cup flour and broth until thick.
- Add in bay leaves, allspice, garlic, 1/4 teaspoon salt and a dash of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly (about 4 minutes).
- Pour the gravy into the slow cooker.
- Cover and cook on low for about 4 hours or until done. If not using 100% grass-fed beef, cook 6-8 hours on low or until done.
- Once done, remove the roast and let rest for 5 minutes. Discard bay leaves. Toss vegetables and gravy in parsley and season with salt and pepper.
