Wednesday, June 4, 2014

Slowcooker Pot Roast

Last year we received grass-fed organic beef from a friend, free of charge! #communityminded. We've had everything from london broil, T-bone's, simple hamburger plus other cuts of beef I'd never heard of. The meat has lasted us more than a year, "thank you" to the Spears! In this recipe I get to use the chuck roast.

Below you'll see my ingredients, the roast was about 3.75 lbs, most recipes I found called for a 3-4 lbs roast so this was perfect. I cut the roast in half before I began cooking.

My recipe is adapted from Marie's Easy Slow Cooker Pot Roast

Pot Roast Ingredients
3-4lb chuck roast
salt and pepper to taste
1 packet dry onion soup mix (sounds weird but I sift out the dried onions)
1.5 cups water
3 carrots, chopped (peeled or not)
1 onion, chopped
Potatoes (as much as you'd like - peeled or not), cubed
Celery (though I omitted)


  1. Drizzle some olive oil into a large pan, sear the onion and carrots for a few minutes. Set aside.
  2. Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
  3. Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery (celery is optional).
  4. Cover and cook on Low setting for about 9-10 hours. 
  5. Remove about 1 cup of drippings for a homemade gravy, optional
1 onion, 3 carrots, chuck roast, 4 new potatoes

Honey Lime Dressing

Honey Lime Dressing recipe, I'm so glad I found you! #deliciousness

So, a basic vinaigrette is 3 parts oil to 1 part acid (acid: vinegar or citrus), this recipe is 1:1 and also contains honey, otherwise I feel it's much too tart.

Salad: Use what you have on hand, I always seem to have these ingredients in my pantry/refrigerator: mixed greens, green apple, almonds. I also added strips of buffalo crispy chicken that I had baked in the oven.

Salad dressing Ingredients:

1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
Optional-1 tsp chopped jalapeƱo pepper (use canned for less heat)


Take a whisk and constantly mix as you drizzle the olive oil into the lime juice. Add your aromatics (cilantro and garlic). Can be used right away. This could also be used as a marinade. Dressing should keep for at least a week, store in refrigerator. 

Note: Flavors will enhance over time, especially garlic!