My First – But Not Last – Roast
When I was back in Michigan a couple weeks ago, my mom made a wonderful grass-fed English roast for dinner one night. After tasting it and all its glory, I vowed to make one upon returning to Portland.
This past weekend, while Jesse and I were at the farmer’s market, I remembered the roast. So, as I was buying some grass-fed buffalo soup bones to make a batch of bone broth, I picked up a small 2.33 pound grass-fed chuck roast as well. This is all compliments of Pine Mountain Ranch, which has a wonderful and extensive meat selection — all grass-fed and pasture-raised! I always buy meat from them when I go to the farmer’s market. They even sell grass-fed ground beef for $5.99/lb!
Anyway, I decided to make the roast in my slow cooker, which my mom said is the ideal way to do it. I believe her too — after all, the slow cooker makes everything better, juicier and more tender! My mom also told me to season and sear both sides of the roast in a pan on the stove before putting it into the slow cooker, which I guess adds flavor and locks in moisture. Makes sense. I’m glad she told me this though, because I probably would’ve just thrown it into the slow cooker completely raw had I not known. I’m still learning all these meat techniques, you know? After all, I had never cooked or even touched raw meat until last November and as the title states, this is my first roast ever! Needless to say, I’m learning all the time.
- 2 – 3 lb grass-fed chuck roast
- 1 tsp extra virgin olive oil
- 1 onion, chopped
- 5 large carrots, cut into 1-inch pieces (I halved the really big pieces as well)
- Sea salt and pepper to taste
- 1/2 – 1 cup broth of choice or water
- Heat olive oil in a pan over medium-high heat. Season the chuck roast with sea salt and pepper to taste and then place in the pan. Sear about 3 – 4 minutes each side. Once done, place in the bottom of the slow cooker.
- Place the chopped onion and carrots around and on top of the meat. Season to taste with sea salt and pepper, and pour in broth.
- Set the slow cooker on low and let cook for 7 – 8 hours. Alternatively, if you don’t have enough time (as I did this time around), set the slow cooker to high and let cook for 5 – 6 hours.