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Slow-Cooker Pot Roast: 3lb Beef Chuck Roast by I Believe I Can Fry, on Flickr |
Stage 1 is pretty much broth, boiled meat and boiled vegetables.
While I don't know how long I'll need to be on stage 1, my meal plans are done a week at a time, as I need the assistance of my HHA to shop and cook. So I'm committed to at least a week.
So I have several large recipes planned for stage 1 and this 6-serving pot roast is the first.
ingredients
- 3 lb chuck roast
- 6 cups beef broth
- 3 cups chopped carrots
- 2 cups chopped leeks
- 2 cups cubed squash
- 2 cups English peas
method
- Place 1 TB water in bottom of crockpot. Add roast and cook on low 6-8 hours or on high 3-4 hours.
- Let cool enough to handle, then shred the meat.
- Meanwhile, in Dutch oven, bring broth to boil and add the carrots, leeks & squash. Lower heat to simmer and cook until tender.
- Buzz the vegetables with a stick blender until smooth (or blend in batches in blender).
- Add the shredded meat and the liquid from crockpot, then add the peas and continue simmering until peas are done.
6 servings
For each serving, add 1 TB whey, 1 tsp sauerkraut juice and 1 pressed clove garlic.
I shared this recipes at Hookin' up with HoH, Rural Thursday, Frugal Friday, I Love Fridays, Frugalicious Friday, DIY Linky, Saturday Nite Special, Snacktime Saturday, Sunday Showcase, Craftastic Monday, , Homestead Barn Hop, More the Merrier, Anti-Procrastination Tuesday, Frugal Tuesday, The Gathering Spot, Take a Look, Tiny Tip, Tuesdays at the Table, Tasteful Tuesdays
This looks like the kind of unusual pot roast recipe I've been looking for. Since discovering grass fed beef, I've been serving it more to my family and I'm searching for some different roast recipes.
ReplyDeleteI am making a pot roast recipe that calls for pot roast (aka chuck roast) but I have a beef brisket on hand already. Is it okay to spice up a brisket and use it in place of a roast? Will it get as tender as a roast after cooking it for 8-9 hours?
ReplyDeleteI think you can cook up a brisket the same... both are rather fatty types of roasts.
ReplyDeleteBut brisket is generally more expensive than chuck roast, so I'd probably do a brisket-specific recipe like corned beef (or at least add the appropriate seasonings to the crockpot).
Thanks for stopping by and linking up to Snacktime Saturday. We're a vegetarian family but I hope some others looking for GAPS recipes were able to find you through the link-up.
ReplyDelete