Tuesday, October 29, 2013

Garlic Thyme Chuck Roast

The cost of grass fed beef can definitely scare anyone who is transitioning from conventional beef.  Roasts are a great way to introduce grass fed beef into your diet.  They are less expensive than other cuts and taste delicious when slow cooked.  This recipe has tons of flavor and is just plain delicious comfort food.

I'll also post more information tonight on how you can get your hands on some high quality and affordable grass fed beef.

Grass-fed chuck roast, about 3-4 pounds
Salt and fresh ground black pepper, to taste
3 tablespoons olive oil (or any fat source you have on hand – bacon fat, coconut oil, etc.)
1 onions, diced
3-4 cloves garlic, lightly crushed
3 medium-large carrots, cut roughly into 1 inch pieces
2 cups beef stock or chicken broth
1 cup medium-bodied red wine (if you don’t want to use wine, just sub more stock, I prefer the wine,
      but not if you are doing Whole30)
2 Tbl dried thyme

  • Rub roast with garlic first, then sprinkle on the salt, pepper, and thyme.  Press the spices into the meat.
  • Heat oil on low to medium heat, add the meat and brown on all sides, remove meat and set aside.
  • In the same pan, add onions & carrots.  Saute for a few minutes, and then pour over meat in slow cooker or dutch oven.
  • In a bowl, stir together wine and broth. Pour into slow cooker
  • Cook on low for 8 hours in slow cooker or 2-3 hours in oven at 350 degrees.
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