Jack and I bought 2 big chuck roasts at Central City Market in Huntington, WV the other day. I picked these out specifically for last week’s Family Night Dinner. Yes, I made over 6 lbs of chuck roast but I do feed 7, and some of those appetites are Elite-Athlete-sized, and Cassie is pregnant, so it’s really 8 for dinner, right?
I’m going to write this up with half of everything so you can make a great chuck roast that’s 3 – 3 1/2 lbs. (If you want to feed a crew like I do, just double everything.)
I put the chuck roast into the crock pot. (That’s a lot of chuck roast! I just had to see if I could hold one up with my left wrist…)
Next, I prepped a gluten-free brown gravy to pour over the top of the chuck roast.
1/2 cup beef bone broth
3 TBSP Otto’s Cassava Flour (ottos naturals.com)
1 tsp Liquid Smoke
1/4 tsp smoked paprika
1/4 tsp basil
hickory smoked sea salt (salt traders.com) and freshly ground pepper, to taste
I stirred this up with a whisk and poured it over the chuck roast.
I added 1 small white onion, diced, and put the lid on the crock pot.
I cooked the chuck roast on low for 10 hours, but cooking only one chuck roast will easily be falling apart after 8 hours low.
So, take another look at the photo at the top of this post. Imagine putting that wooden spoon of tender chuck roast and delicious brown gravy that’s has no chemicals or unpronounceable thickeners in it. Yummmmm.
I made a skillet of organic red potatoes with parsley, (recipe soon) Kicked Up Carrots, and Paleo Roasted Brussels Sprouts Red Grapes and Pecans. It was a delicious Family Night Dinner and we finished off with homemade Coconut milk ice creams in Butter Pecan and Mint Chocolate Chip. (not our usual – and this week we will be doing Whole30 Family Night Dinner. More on that later)