grass-fed chuck roast- what to do with it?

[guestmama9904]

I bought two small chuck roasts at my local coop because they were a great deal but now i'm not sure how to prepare them, im worried if I simply fry them as I would say a rib eye steak, they might be tough and not that good. they are each about 1 lb or less and fairly thin, like 1/2 an inch ish. I would love your suggestions and am wondering fi soaking them in buttermilk would be good or not?

[AJP]

Chuck roast (or chuck steak, which is what you have if they're that thin) needs slow, wet cooking. It's full of connective tissue, which will be very tough if not cooked long enough for it to dissolve, but will be tender and delectable and give great mouthfeel if cooked long enough. I'd use it to make pot roast or stew or something of that nature, where the meat gets gently braised in plenty of liquid, and expect several hours at least of cooking.

[tabitha]

ita with AJP. i often use chuck roast (i dont know, is that the same meat as the thinner steak, just thicker?) in borscht and other long-cooking recipes. also in the crockpot with root veggies and wine.

[MeadowSong_]

I would brown it on all sides in a skillet, then throw in a covered casserole dish, and put it in the oven at around 300ish for a few hours until nice and tender. Not sure of TF that is lol, but it makes for some tender meat that way. I normally add some root veggies and onions also.

[ani'smommy]

I would make beef stew or veggie and beef soup.

[guestmama9904]

Originally Posted by MeadowSong_

I would brown it on all sides in a skillet, then throw in a covered casserole dish, and put it in the oven at around 300ish for a few hours until nice and tender. Not sure of TF that is lol, but it makes for some tender meat that way. I normally add some root veggies and onions also.

yum, sounds good!

[DoreenL]

If you have a chuck steak, I would cut it in thin strips and make stiry fry with fresh veggies and Bragg's Liquid Aminos (much healthier than soy sauce. It's simply distilled water and soy proteins fron non-GMO), zest some fresh ginger and MMM-MMM!

We had a pot roast over the other day and Lizzie created Rustic Barley Soup using all fresh, organic veggies and broth.

Rustic Barley Soup
Full of fiber and fresh vegetables!

INGREDIENTS:
1 medium Sweet onion, diced
8 ounces Baby carrots, fresh, rough chop
1 whole Bay leaf
1 cup Baby peas, frozen
1/2 teaspoon Thyme, ground
2 cups Green beans, fresh or frozen, rough chop
1/2 cupPearled barley
1 – 2 cups Water, add to desired consistency
1 1/2 pounds All-natural stew meat or pot roast, remove excess fat
To tasteSea salt and fresh cracked black or white pepper
4 cups Homemade or organic, all-natural, low sodium beef broth

In a large pot that has a lid, cook meat, 2 cups broth and onions on medium heat for 1 1/2 hours or until meat is tender. Remove meat and shred with a fork. Return meat to pot and add bay leaf, thyme, barley, carrots, 2 cups of broth, salt/pepper to taste and water, cover and cook on medium-high heat for 1 hour. Add peas and green beans during the last 30 minutes of cooking.

Slow cooker method: Cook meat, 2 cups broth and onions on low heat for 6 hours. Remove meat and shred with a fork. Return meat to cooker and add bay leaf, thyme, barley, carrots, 2 cups of broth, salt/pepper to taste and water, cover and cook on high for 2 hours. Add peas and green beans during the last 30 minutes of cooking.

Remove bay leaf before serving. Adjust seasonings to taste.

Servings: 4 – 6 depending upon size of bowls

Optional Ingredients:
Few dashes of favorite all-natural hot sauce
Chopped tomatoes or fresh parsley as a garnish

Warmly,
Doreen

[gardenmommy]

Crock pot! I always do my chuck roasts in the crock pot. Brown it first in a skillet, then toss it in the CP with some carrots, onion, potatoes (if you eat those), garlic, salt and pepper. Cook on low for at least 6 hours. Serve with rice (if you eat that), steamed broccoli, and some fresh/fermented veggies.

Put the leftovers (if there are any) into a pot with extra onion, carrot, celery, and broth. Simmer until it's all tender, and serve as soup.

[Metasequoia]

After I browned the meat & sauteed the onions, everything went into the slow cooker where it simmered for a couple of hours.

Chop the roast into large bite-sized cubes & brown them in a skillet, then:

Saute an onion in coconut oil.
Add together with beef.
Add *lots* of chopped garlic & a can of coconut milk.
Add 2 cups of beef stock.
Slice in some fresh ginger (I used about a thumb sized chunk.)
Add 2 or 3 peeled, chopped sweet potatoes - the orange ones (garnet or jewel yams).
Simmer until sweet potatoes are mushy.
A few good shakes of curry powder (maybe 1 -2 TBSP.)
Salt & pepper to taste.

The onions get all caramelized & the sweet potatoes get all mushy so that they just mix with the onion like a sauce. The black pepper, curry & ginger add just enough heat while the coconut milk & sweet potato added just enough sweetness.