After busy, on-the-go weekdays, I long to help my family have a couple of days of peacefulness, rest, and simple, delicious home cooked food.
My husband works a zillion hours a week (YES a zillion is what it feels like, not what he actually works!), and has packed leftovers at his desk for breakfast, lunch, and dinner all week – on weekends I love to treat him to his favorites right out of the oven, and this simple beef roast definitely tops that list.
- 3 lb grassfed chuck roast
- 1 onion coarsely chopped
- 3 carrots coarsely chopped
- Potatoes enough to feed your family (I love the little red or yellow potatoes halved, but russets definitely work quartered.)
- 3-4 cups red wine, beef bone broth, or water (Or combo of any of those)
- 2-3 cloves of garlic, minced
- 2 tsp dry thyme
- Sea salt and pepper to taste (Generous on the salt!)
- Get the onion, carrot, and potato down into your roaster pan or slow cooker.
- Rinse and pat dry your roast and place it in the center of your roasting pan or slow cooker.
- Pour the wine over the roast, sprinkle your seasonings and get the minced garlic over the top of the roast and some into the liquid. Sprinkle some of the seasoning over your veggies in the pan too.
- Put the cover on your roasting pan or slow cooker. Cook in the oven in the roaster pan at 275 degrees for 3-4 hours, OR in the slow cooker on low for 8-10 hours.
- If you want to make a “gravy” or “sauce” for your roast, strain off the liquid in the bottom of the pan after the beef cooks. Simmer the liquid in a small sauce pan and add 1-2 TB rice flour shaken up into a few TB of water to help thicken the gravy.
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- Change up the seasonings to your taste! Make it Italian or use traditional rosemary!
- I grew up with my beef roast slow cooked in French onion soup – I still love that flavor profile, and sometimes do it that way, but prefer to use homemade French onion soup to avoid MSG and other additives. Besides…nothing beats the flavor from the homemade version!
- If your roast has a marrow bone, you can scoop the marrow out onto your beef – I like to eat it with our potatoes – my girls eat it right off the spoon. Save the bone in a freezer bag in the freezer for making beef bone broth.
- It really does make a difference to purchase beef from a grassfed source. The nutritional profile far exceeds that of conventionally raised beef. Ask around at farmer’s markets or butcheries in your area for a grassfed source. Tour the farm. Ask questions. Many will offer a “side” of beef where you can purchase a quarter, half, or whole cow at a reduced price.
- I have a very simple roasting pan that works perfectly! Nothing fancy here!