Late this spring I had an amazing opportunity to join some
lovely ladies for a private dinner hosted by Jessica Moore the owner of Philly
Cow Share. I was super excited to meet
the woman behind this fantastic business and to hear her story.
Jessica started her Philly Cow Share because she saw a need in the Philadelphia community . As things continue to go downhill in the food industry we want to eat meat more mindfully. As consumers we don’t always have the time or knowledge of where the best meats are. We want to eat locally organic meats but where do we find it? Philly Cow Share does that ground work for you. Jessica researches the farmers and finds the BEST farmers out there to work with. Philly Cow Share believes in the local food movement and wants to have the opportunity to get organic non-gmo meats easily. When you go to the website you can select the best plan to fit your needs, order, pay and then set a delivery time. Philly Cow Share picks up your meat and delivers it to your door. How much easier can it get?
OK, so back to the dinner. If you’ve read my blog from the beginning you know that we are not normally red meat eaters. For years I was a vegetarian the switched to eating poultry when I was pregnant with my first son. In the last few years my husband and I have purchased some meats from local farmers and if we know where the meat comes from we will eat it. We are very hesitant to purchase red meat from the local grocery store since honestly you don’t know exactly where it’s from. I know, you can say the same thing about chicken. For now we purchase our chicken from Whole Foods or Trader Joes but I know we can do better. OK…now really I am getting to the dinner.
So I was pretty excited to try red meat, some of the things
on the menu I’ve never had before in my life. Linda Geren a local chef not only
made but showed us how to cook Roasted Bone Marrow with Greens, Pan Seared Flat
Iron Steak with Roasted Asparagus and Plum Tomatoes and Braised Beef Short Ribs
with Mixed Grain Pilaf. Everything was truly amazing – Yes, even the Bone
Marrow. I was shocked that I loved it so much.
Before we left for the evening we were given a cooking
challenge. Each person at the dinner was given a type of beef, and I was given
Chuck Roast. I haven’t had a roast since I was 18 years old. I’ve never really
cooked any sort of beef so I knew this would be a challenge for me. When you
think of a roast you think of fall or winter, not spring or summer. I truly
wanted to make a traditional roast but it seemed silly when it was 90 outside.
So the summer flew past (with some ups and downs) we are slowly getting back
into the routine of being home. We had a rainy day coming up so I got the roast
out of the freezer and gave it a try. I knew that I wanted to slow cook the
roast since it’s harder to screw it up. I went through Pinterest and the
internet for recipe inspirations. I then came up with this recipe and I have to
say it turned out amazing. My family loved it and I have enough leftovers for a
beef barley stew that I’ve been dying to make.
Slow Cooker Chuck Roast
1 – 3 to 4 lb chuck roast
4 cloves of garlic
1 onion sliced thin
4 carrots cleaned and thickly diced
4 celery stalks thickly diced
Sprigs of fresh thyme and rosemary tied together with kitchen string
Beef broth about 1 ½ cups
2 TB corn starch
3 TB Olive Oil
3 TB Water
3 TB butter
Salt/pepper to taste
Take the roast out of the fridge and let set for 30 minutes at room temperature. Rub with salt/pepper then push in coarsely minced garlic cloves into the roast.
At this point you need to brown each side of the roast in a pan on med/high heat using the butter and olive oil. I used my Ninja since I am able to use it as a stovetop and crock pot. While the roast is browning start cutting the veggies.
Once the roast is browned, pick up the roast and place on a plate. Pour ½ cup of beef broth to the bottom of the pan and scrap all the brown bits up. Now if you don’t have a Ninja pour the broth into the bottom of your heated crock pot. Place onions on the bottom of the pot and place the roast on top of the onions. Place veggies around the roast and season with salt/pepper. Add a bit more broth until you almost cover the veggies.
Slow cook the roast for about 8 hrs on low or until the beef is tender.
Once the roast is done, take out of the crock pot and let it rest.
To make the gravy, empty the veggies into a strainer keeping
just the liquid. Place the liquid back into the crock pot. To thicken the sauce
mix 2 TB of corn starch to 3 TB of water. Once it’s smooth add it to the broth
and mix together. Place the roast back into the pot and coat the roast with the
Use the broth over the roast when serving. I served my roast with mashed squash potatoes and roasted zucchini from my garden, but any in season veggie would work great.
In : O'Boy! Food
Tags: chuck roast philly cow share sustainable meats
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