The savory winter roast ~ can you be topped?  According to the teenage boys who shoveled out our snow socked driveway, there is no beating this recipe.

Of course there are many versions and methods of the chuck roast, but this recipe received its honing from years of many experiments and further consultation with Thomson’s Custom Meats.  Praise to the local butcher and ranchers providing us with all natural, home bred beef of finest quality and cut for this amazing, winter entree.

In the meat shop this week the conversation centered on chuck roast methodology, with butcher Chris Thomson confirming the method herein.  Searing until almost burnt allows the meat to hold it’s moisture and reach maximum tenderness while wine brings out the natural flavors in the beef, providing just enough sweetness to compliment savory herbs.  The deglaze, often left out of recipes I find, is a must for bringing out the best of your slow roast.

In the deep winter months, this rich, balanced meal rightly uses available roots left in the pantry, and gives us the adequate energy to keep on shoveling.

Thank you to Chris and Diana Thomson at Thomsons Custom Meats for only the best, locally bred, https://www.facebook.com/Thomsons-Custom-Meats-213625848678720/.

Classic Chuck Roast Recipe

~Crock Pot method recommended but a Dutch Oven also works

1 beef chuck roast, 2 1/2-3 lb.

2 T olive oil

salt and pepper

2 large onions, halved then sliced in 1/2 in. wedges

6 cloves garlic, halved

5 good sized potatoes, pealed and sliced in 2 in. pieces

1 1/2 c carrots, baby or chopped

3/4 c red wine

2 c beef broth, hot

1/2 t additional salt

herbs: 2 T total crushed, dried oregano and marjoram, 2 pinches of thyme or 4-5 sprigs of fresh thyme

Note: if using dried herbs, sprinkle liberally on roast as it sears; if using fresh herbs, add to slow cooker along with vegetables; both are recommended.  

~Prepare vegetables by cleaning and chopping and set aside; prepare hot broth, add wine and salt and set aside.

~Heat olive oil in cast iron skillet; pat roast dry and cover liberally with salt, pepper and herbs if using dried varieties.

~Sear roast until almost burnt on both sides and edges; remove roast from cast iron to slow cooker and set on low.

~Add all vegetables to slow cooker, nestling garlic atop and within the roast and root vegetables around edges and atop.

~Deglaze skillet with broth combo, scraping all bits from edges and pour over roast.

~Add fresh herbs if desired.

~Cook on low for 5 hours; turn to warm until serving.

Yield: 8 servings

Stay warm and enjoy!

~Love from our table to yours, Georgina @ Soul & Stomach~