Tender Chuck Roast
This is a really good recipe for roast. It is full of flavor and makes a very tender meal. We serve it with some steamed veggies and grass fed butter sprinkled with some nutritional yeast for a great way to get some bioavailable Vitamin B-6 into your diet.
3 pound Chuck Roast
1 sweet onion chopped
1 cup water
Himalayan Salt to taste
A Couple of Dashes of Mrs. Dash Steak Seasoning
2 tbsp ghee or other oil
Balsamic Vinegar 1 tsp
1 Tsp Worcestershire Sauce
1/2 tsp dry mustard
1 Tbsp of Nutritional Yeast
Almond flour or normal flour to dust roast
Pull out your Dutch oven or covered roasting pan.
Peel and smash with a large butcher knife 5 cloves of garlic and put them in the bottom of the pan.
Get 1 cup of water and a wire whisk and set aside.
Now, in a shallow skillet large enough to fit your roast, place
your oil in the pan and begin heating your pan to get the oil hot.
I put it on about medium on my stove.
Take your roast out of the packaging and season it on all sides.
Dredge it in your flour and place in your hot oil.
Brown for about 3 min on each side. (Turn it down if your oil is smoking.)
When it is well-browned turn it out to the roasting pan or dutch oven.
Take your water and pour it in the browning pan and use the wire whisk to scrape the bottom of the pan clean and whisk up the liquid, add a dash of Worcestershire sauce and about 1/4 – 1/2 tsp of balsamic vinegar. Taste it and see if the broth is seasoned to your liking. If not add salt and fresh pepper and additional nutritional yeast. When the broth is to your desire pour over your roast.
Add a touch more oil and saute your onions
Salt and pepper to taste.
When they are translucent pour this over your roast and cover with the lid.
Place in the 300 deg, F oven for 1 1/2 to 2 hrs.
When done remove from oven leaving covered for 10 minutes.
Serve with a couple of steamed veggies or a great salad.
Have any great tips to share with us? Leave a comment below!
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