Wednesday, October 5, 2011

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.


  1. So...I used to cook pot roast and add a can of mushroom soup and a box of dried onion soup. TOO much salt, huh? But I DID serve it on a bed or rice..yeah yeah, it was white rice. Try it with whole grain rice and real onions and mushrooms and let me know...........

  2. Ours was with real onions! You can see them in the crockpot. I think the rice was jasmin. Whole grain would've been a better choice. :)