Thursday, September 8, 2011

Slow Cooker Chuck Roast Supreme ~ A Recipe

Picture this: You've been out all day, running errands and/or homeschooling.  It happened to be "one of those days" and you're finishing up school after conventionally-schooled children have returned home (not that I would know about those days or anything *ahem*).  It was a full-ish kind of day to say the least, and wouldn't it be nice if dinner would just appear on the table when it was needed?  Chuck roast to the rescue!

The way I see it, chuck roast was made for the crock pot.  I mean, when you get a nice, grass-fed roast, you don't need much to make the flavors pop, it's already pretty tasty.  Not to forget that it's usually on the cheaper side of the roasts department.  Let's hear it for chuck!  Here is a quick, GAPS-friendly, gluten-free recipe that can be started after breakfast with very little prep time.  It's aroma slowly envelopes the home throughout the day with a welcoming, enticing fragrance that is a blessing for hungry loved ones to come home to.  Once it's ready, you can fix it oh so many ways: on a bed of lettuce with grated cheese and creme fraiche as a meal-salad, use it instead of chicken in the easiest enchilada recipe, wrapped in a tortilla with beans as a hearty burrito, spooned atop a steaming baked potato, or thrown into a quesadilla to jazz things up.  Needless to say, leftovers are a joy because they can be turned into an altogether different dish than what was made the day before.  Cumin is included in this recipe not only for it's delicious flavor, but also because it's a potent stress-reliever and memory-booster (quite helpful after a long day).  Garlic and red pepper flakes boost immune function.  Always helpful.  Here's how it works:

Slow Cooker Chuck Supreme
  • 1 chuck roast (or 7-bone roast), 3-5 pounds
  • 1 jar of your favorite salsa
  • 1 onion, minced
  • 1 bell pepper (if in season, omit if not), chopped
  • 4 cloves garlic, minced
  • 2 teaspoons cumin
  • 1 Tablespoon chili powder
  • 1 teaspoon oregano
  • 1 pinch red pepper flakes (optional)
  1. Rinse off meat and place in slow cooker.  Add remaining ingredients and mix.  Cook on low for 6-8 hours.
  2. One hour before serving, use two forks to flake the meat by pulling it apart to bite-sized shreds.  Remove any clumps of fat and bones.  At this time, if you'd like to add beans to this recipe, do so now to warm them up.  Cover and let cook for the last hour.  Serve any way you'd like it (suggestions mentioned above).
  3. Enjoy!


  1. Yum. It's been a while since I've made a roast. I think I'm going to have to put this on next week's menu! Sounds like a nice hearty meal for these cooler fall days (yes, in Alaska it's already fall).

  2. Trying this tonight! :-) I have to thank you for all your talk about Kefir. It has been a fantastic addition to our diets. Between water kefir and milk kefir we are set. I feel it on the days I do not have any. It has done so so much to help heal years of stomach and intestinal troubles. Such an easy easy and great help! (and works SO MUCH better than meds did)

  3. looks yummy,what would busy moms do without the crock pot?!

  4. Thanks so much for taking the time to share this! It is really encouraging. I have noticed a huge difference in my son when we have a kefir smoothie every day. If we miss a day, his stomach bothers him. Like you said, I love how simple kefir is to make. Hooray for probiotics! :)

  5. I love to make chuck roasts in the crock pot, but I've never cooked one with salsa before. I'll have to give this a try. Thanks for sharing!

  6. This looks so yummy, and so simple! It is getting to the time of year where I do more roasts and I will save this to try for sure! (I would like to Pin it but I haven't yet set up an account!). Visiting from Monday Mania :)

  7. I pinned this on Pinterest...yum!

  8. What size jar of salsa do you recommend?

  9. Thanks! Making this today!

  10. I've been thinking about getting a crock-pot and wondered if you have a brand/model recommendation.


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