Yes, the holidays are around the corner, as is the annual viewing of the Grinch that Stole Christmas. If you don’t know what I’m referring to, watch the movie. The original one. Totally worth the time, and will have you singing.
Anyway, I digress. That didn’t take long!
I mentioned previously that I am trying to move us toward more grass fed beef choices.
This is primarily through the co-op I belong to, as there aren’t too many cows wandering around in South Florida. Grass fed beef can be a bit more expensive than conventionally grown beef, so often we’ll choose a less expensive cut. This is the story of one chuck roast.
So why am I trying to choose grass fed beef? A combination of reasons which I’m not going to go into for this post, but us it is both an ethical (as in the treatment of the animals) and nutritional choice (as in a healthier fatty acid profile.) If you are interested, here are some more resources:
Back to the story of the chuck roast.
I had a beautiful piece of grass fed chuck roast and admittedly hadn’t a clue what to do with it. I am really good at preparing the leaner and steak beef cuts; flank or skirt steak, top round/london broil, and sirloins. This hunk of burnin’ chuck was new territory.
So I Googled around, read a bunch of recipes, looked at what I had in the kitchen and pantry, and developed a plan of attack.
This is the basis of not-really-recipes. Find inspiration, and make it work with what you have on hand. Don’t stress about having certain ingredients.
Luckily, I had some fresh rosemary and thyme that was awesome, an open bottle of red wine (OK, I pretty much always have an open bottle of red wine around,) and courtesy of Gluten Free Dee, a complimentary sample of Gluten Free Savory Choice Liquid Broth Concentrate. I was quite excited to try the broth concentrate, as I’ve been so dissatisfied in general with canned/boxed bouillon, broth and stock. The Savory Choice ingredients for the beef flavor are as follows: Beef Stock, Natural Flavor, Salt, Beef Fat, Sugar, Maltodextrin, Yeast Extract and Xanthan Gum. I can deal with that. Plus, since they are concentrated, they come in cute little tear top packages, and save a ton of space compared to the non-concentrated products.
I assembled the players:
- Chuck Roast (this was about 2.5 pounds)
- Fresh Rosemary and thyme
- 1 cup of red wine
- 1 stick Savory Choice Liquid Beef Broth Concentrate reconstituted with 1 cup of water
- Baby Carrots
- 1 large sweet onion sliced
- 1 head of garlic, cloves peeled and crushed
- McCormick’s Montreal Steak Seasoning (enough to season all sides of the roast, or you can use garlic powder, sea salt and pepper
Here’s the plan:
- Season all sides of the roast with seasoning of your choice. Leave the “fat pad” on throughout the cooking process, you can trim it prior to serving.
- Sear all sides of the roast over medium high heat in a Dutch oven or something similar that you can put into the oven.
- Remove the roast from the pan, add the carrots, garlic, and onion, and saute them in the fat that was rendered from the roast. About 10 minutes or so.
- Add the roast back into the pan on top of the veggies, and add the red wine, broth, and herbs.
- Stick a meat thermometer into your roast, and put it into a preheated oven at 325. Figure about 40-60 minutes per pound, but go by your meat thermometer. I cooked it to medium rare and then let it rest for about 15 minutes under tented aluminum foil.
- As you can see, while the roast was cooking I made some mashed potatoes and green beans to go along with it.
- While the meat is resting, pull out the veggies and strain the broth in the pan. It makes an awesome au jus. If you want to thicken it to a gravy, do it!
- And of course I have no photo of a finished plate, because at that point I completely forget about the camera and am focused on eating!!
To sum up:
- Roast beast aka chuck roast is an economical and flavorful choice, just give yourself time to cook it
- Savory Choice Liquid Broth Concentrate is an excellent product and will be replacing all storebought broths/stocks in my house
- Recipes don’t matter as much as what you have available
- Pictures don’t matter when it’s time to eat!
Do you have a favorite way to prepare an economical cut of beef/poultry? Please share it in the comments! We can all use ideas.
If you are new here, welcome! If you would like some guidance on living healthy and gluten free check out:
And if you want more, Gluten Free and Fit 101 has a lot more in store!
If you STILL don’t have enough, get my free nutrition guide.
And that should give you enough reading for a while.
If you STILL want more, or you just want a step by step, simple, checklist approach to cleaning up your diet, check out 7 Quick Start Tips to Living a Healthy Gluten Free Fit Life.
Eat yer Roast Beast!
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