Braised/Slow Cooked Chuck Roast

First and most importantly brown meat over medium-high heat in pan with canola and olive oil. Season with salt and pepper. Turn and brown other side. While roast is browning prepare crockpot with bouillon and water or canned beef stock, 1/2 of onion. Place roast on top of onion. Spread minced garlic over roast. Deglaze browning pan with small amount of water and pour over roast. Save pan to make gravy. Place remaining onion and root vegetables on top of roast, place lid on crockpot and slow cook on low for 8-10 hours depending on size of roast(roasts). With grass fed beef always best to use least amount of time possible! (If time allows and you are home it pays to stage vegetables according to hardness of vegetables by placing them in crockpot and time needed for them to cook or for last 4-6 hours of slow cooking time. This ensures vegetables come out firm but tender and not over cooked). When roast is done remove vegetables and place in dish and season to taste and place in warm oven. Then remove roast from slow cooker and place in shallow pan or on platter with edge. Pour juices from bottom of slow cooker over roast coating well and let rest. While roast is resting place remaining juices in browning pan and make gravy.

To make gravy… May have to add more water and bouillon or beef stock. Simmer, season with salt and pepper to taste. Thicken with choice of thickener (flour or corn starch). Serve over meat and vegetables. This recipe is very versatile and can work with other roasts such as sirloin tip. You can add red wine or Worcestershire sauce. Sometimes I add my favorite fajita spices, onion, and bell peppers to roast. After coating roast with juices and resting I shred beef and serve on tortillas with the cooked onions, peppers, sour cream, guacamole, and salsa. Find what you like! Be creative! Have fun! If using an elk or venison roast try apple cider with bouillon or beef stock.