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Today we are going to talk about winning at life by easily preparing a slow cooker tender chuck roast with minimal effort. Sound like that is right up your alley? I thought so. Slow cookers are one of the best kitchen gadgets available when it comes to meal planning. All it takes is a small amount of pre-planning and you’ve mastered the meal with less stress.
I recommend that you always keep two chuck roasts in your freezer.Once you take one out, add it to your shopping list. This is one way you will always have a potential meal ready. It won’t take up much room and the more you cook with simple ingredients, the less pre-packaged and processed foods will take up valuable freezer space. Besides, beef is high in protein and may help balance out all those sugary foods you may have overindulged in lately.
Did you know that the average person consumes seventy-pounds of beef in a year and one hundred and fifty-two pounds of sugar a year?
That’s mind numbing to me. Is it to you? Grain-fed beef is usually mostly soybeans, which are comprised of 36% protein. In fact, animal agriculture is the largest consumer of soybeans and Arkansas ranks fourth in the nation for soybean usage for animal agriculture. So, let’s get more beef in our slow cookers and less sugar in our pantry’s!
If you are going to cook a roast that is frozen, take it out and defrost it in your refrigerator two days before you plan on cooking it. If it is freshly purchased, buy it one day before you cook it. I will tell you why…
The secret ingredient is salt.In fact, it basically is the only ingredient beyond the meat and ground black pepper. And you are going to liberally salt the roast one day before you cook it. And, when I say liberally, I mean liberally. Salting it at least twenty-four hours before cooking allows it to season from within. The salt penetrates slowly through the meat and essentially breaks down the tough muscle so that it becomes tenderer when it cooks. The fat becomes softer and therefore it seasons the meat more. In other words, it becomes sort of like its own marinade. Cool, huh? I actually like to salt mine and have it rest for two days before cooking to ensure it turns into the most juicy and perfectly tender chuck roast as it can be.
The instructions are simple but sometimes we all need a little help. So, print off the recipe below or bookmark it for later. And then…. add two chuck roasts to your shopping list and get started already!
What other slow cooker tips or recipes are you curious about?
Eat well, my friends.
Lyndi
Slow cooker tender chuck roast
Serves 4-6
Ingredients
- 1 pound chuck roast
- 1 tablespoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Liberally salt the roast 1-2 days before cooking. Store in plastic bag in refrigerator.
- Remove from fridge the morning you want to cook it and coat with pepper. Place in slow cooker.
- Morning – If you turn on slow cooker in the morning for the evening meal, cook on low for 8 hours.
- Afternoon – If you turn on slow cooker in the afternoon for the evening meal, cook on high for 4 hours.
- Remove from slow cooker and let sit for ten minutes. Slice and serve.
Oh, I wish I had discovered this last week. We had planned to have roast for Christmas dinner but changed our plans (long story, but it’s party because I’m fairly inexperienced at picking out cuts of meat).
With just my husband, Mom and me, we keep it simple. I’ve already printed your instructions, and maybe we’ll have New Year’s chuck roast!
Hey Suzy! Oh mannnnn… did you make the chuck roast? I made it for a potluck this weekend and doubled the recipe and it was AWESOME! Seriously… the secret is all about salting it at least 24-48 hours before putting it in the crockpot! You won’t be disappointed!