What's for dinner? Slow cooked chuck roast and vegetables

The chuck roast went into the crock pot first thing Wednesday morning (Oliver was simultaneously grinding coffee beans and chopping onions ). By the time I got home from work (12 hours later) the house smelled UNREAL. On the stove were mushrooms a jus and fennel braising in a bit of butter and chicken stock. I could hardly wait for him to finish up so we could eat. Truly a delicious meal. Thursday we (happily) ate the same dinner. This time on the front porch (it was 70 degrees at 7pm) and with some roasted kale.

 

Whatcha eating? Crock pot chuck roast!

When Oliver biked to YDFM last Friday he picked up a two and half pound chuck roast. On Sunday he dropped into our crockpot and let it roast for eight hours. We've been enjoying it ever since.

When slow cooking a chuck roast keep the left over juice; it's the key to making the most of the roast in subsequent meals. Here's how: after braising strain the remaining juice into a clean container and chill to separate the fat. Once the fat has hardened scrape it off and throw it away. Cover the remaining gelatin and store in the fridge. When you're ready to eat add a spoonful or two of the gelatin to the meat and reheat in a skillet.

This week's roast was eaten on rice with leeks, in a ciabatta roll with pickled vegetables, mixed into homemade fried rice and as a main course with sides of new potato and kale.