Chuck Roast

I would just like to take this moment to say that if you encounter a handful of recipes that have you doing several things to your chuck roast prior to just letting it cook, like searing it for example, you do not need to follow them. Not to say that searing your roast and then deglazing the pan and adding 15 different ingredients won’t produce deliciousness, it is just that deliciousness will still occur with a much lazier approach. I cooked a chuck roast this week and just plopped it in the crock pot. I seasoned it with Worcestershire sauce, salt, pepper, and a dry truffle seasoning. Another option for a simple seasoning would be to use some dry onion soup mix. Next, I added a little water and beef bullion to the bottom of the crock pot to ensure the cooking environment would be very moist at all times. After a 10 hour low heat cycle, I had incredibly tender, flavorful beef that I paired with pureed cauliflower, peas, and a mushroom gravy that I made with the rendered fat and juices from the crock pot. We used the leftovers the next day to make nachos. One thing I’d like to point out is my surprise at what a great barky exterior the roast had despite doing absolutely nothing to it. This just further contributes to my faith in and admiration for the crockpot.

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