It’s no secret that I don’t love to cook. That being said, during the week I do make lunch and dinner (most days) because I like knowing what’s in my food and how it’s prepared. Also, when you’re saving for a wedding/house/life going out to dinner every night isn’t practical (although having nothing to cook and clean up sounds amazing).
A lot of times I rotate through meals such as a big salad with grilled chicken, steak with veggies and quinoa, chicken and broccoli in gluten free pitas etc. The same meals over and over again get boring, which is why I pulled out my slow cooker from the closet and ran to Whole Foods to get some new ingredients.
Over Thanksgiving I had bought a few boxes of gluten free stuffing so I knew I wanted to make something to go along with this, but instead of getting a big turkey breast I decided on a pot roast. It sounded yummy at the time and if it didn’t turn out delish, we usually have our favorite sushi place ready to dial 🙂
Luckily, there was no need for my salmon avocado rolls because this dish I made was really friggin good. Along with the gluten free stuffing (and gluten free gravy of course) we had broccoli too.
What you need:
3lbs grass-fed beef chuck roast
1 tbsp oil for sautéing (I usually use coconut or olive oil, or ghee)
1 cup red wine (make it a good one)
4 bay leaves
1 tbsp thyme
5 garlic cloves
1 small onion cut into chunks
4 stalks of celery cut into chunks
Salt and pepper for seasoning
What to do:
- Turn slow cooker onto low setting.
- Season the meat with salt and pepper.
- Heat a large pan over medium-high heat. Add oil to pan. Add beef to pan and sear it until it’s brown on all sides. Place beef in slow cooker.
- Pour red wine into the very hot pan. There should be some bits stuck to the pan from the beef, mix this into the wine with a wooden spoon and let it come to a super quick boil. Then pour the wine mixture over the beef.
- Add the bay leaves, thyme and garlic to the slow cooker, make sure it’s surrounding the meat and in the liquid.
- Add the celery and onions and season with a little salt and pepper. Again, make sure the veggies are pushed to the side and in the liquid rather than sitting on top of the meat, this will create an awesome flavor!
- Place the lid on and allow to cook on low for 7-8 hours. If you don’t have that much time try cooking on high for 4-5 hours. I haven’t tried that yet but think it’d come out ok 🙂
- Once the time is up the meat should be really tender. Serve it with whichever sides you desire. (If you aren’t on a stuffing kick like I am, some rice, quinoa or sweet potatoes would be good) and of course lots of veggies!
This makes roughly 5-6 servings. Mike and I each had 2 dinners and a light lunch. My favorite part of this recipe is you can get it in the slow cooker at 10-11am and not have to worry about dinner for the rest of the day (minus the sides).
Eat up and enjoy!