I recently heard Maya Angelou say during an interview with NPR, “When I write ‘Great Food All Day Long’, I mean you can eat anything at any time. Who made the rule that you have to have eggs in the morning & a steak at night?”. By the time I was done cooking this roast yesterday, I wasn’t hungry, and I wanted to make sure it tasted okay before I blogged about it, so I decided to have it for breakfast this morning. Surprisingly, it totally hit the spot @ 7AM! I have to admit, when I first read in Robb Wolf’s book to eat left over meat for breakfast, “I thought, are you serious?”. I have been doing this more & more lately, and I kind of really like it!
Roasts are another great way to incorporate grass-fed beef into your diet at an affordable price. Slow cooking works wonders on an inexpensive tough cut of meat. This ended up having tons of flavor and was really tender. I think we can get at least 4 meals for 2 out of this dish. At $5 a lb, for a little over 3 lbs, that is $2 a meal. And who says grass-fed is too expensive? It’s a matter of prioritizing, budgeting, & smart shopping!
Ingredients:
1 grass-fed chuck roast, about 3-4 pounds
Salt and fresh ground black pepper
3 tablespoons olive oil oil (or any fat source you have on hand – bacon fat, coconut oil, etc.)
1 onions- diced
3-4 cloves garlic, lightly crushed
3 medium-large carrots, cut roughly into 1 1/2-inch pieces
2 cups beef stock (Don’t want to make your own? Buy pasture-raised broth HERE.)
1 cup medium-bodied red wine (if you don’t want to use wine, just sub more stock)
2 teaspoons cumin
1 tablespoon fresh or dried thyme
- Rub roast with salt, pepper, thyme, garlic, and cumin
- Heat oil on low to medium heat, add the meat and brown on all sides
- Remove and place in slow cooker
- In the same pan, add onions & carrots (I also threw in some green-garlic that I had left over from last week’s CSA box). Saute for a few minutes, and then pour over meat in slow cooker
- In a bowl, stir together wine and broth. Pour into slow cooker
- Cook on low for 8 hours
