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what to add to this dish: grass fed beef chuck, sweet potato and onion

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  • what to add to this dish: grass fed beef chuck, sweet potato and onion

    Want to make this in the oven but not sure what to add. dont want to dry it out

    any ideas?

  • #2
    Sliced onion on the bottom of the pan. Spice rub of your choice. Tomatos, crushed, canned, pureed, sliced, whatever. Garlic? Broth, half a cup?

    Good luck.

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    • #3
      LOVE tomatoes but does that go with sweet potato?

      the sweet potato was getting me. i love them just never put them in a roast

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      • #4
        Oooo, a chuck roast? You can make AWESOME pulled beef with a chuck roast. Put this in a crock pot:

        Chuck roast (sear/brown it first in some fat/oil first if you have the time)
        One onion, chopped
        A bunch of garlic
        Chopped jalapenos or hot sauce, if you like it spicy (I do!)
        Salt/pepper to taste
        Enough water or beef broth to cover it up about halfway

        Let it cook on low for 8 or 10 or even 12 hours. It will just fall apart with a fork. Makes fantastic leftovers.

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        • #5
          Carrots.
          Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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          • #6
            A bottle of hard cider.

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            • #7
              I vote for beef broth. Maybe mix in some coconut milk at the end? I think that would go with sweet potatoes really well.

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              • #8
                Originally posted by KimInGA View Post
                Oooo, a chuck roast? You can make AWESOME pulled beef with a chuck roast. Put this in a crock pot:

                Chuck roast (sear/brown it first in some fat/oil first if you have the time)
                One onion, chopped
                A bunch of garlic
                Chopped jalapenos or hot sauce, if you like it spicy (I do!)
                Salt/pepper to taste
                Enough water or beef broth to cover it up about halfway

                Let it cook on low for 8 or 10 or even 12 hours. It will just fall apart with a fork. Makes fantastic leftovers.
                Just remembered you said OVEN. You can do the same in an oven ... just keep it covered and keep the temp down to 200-250.

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                • #9
                  I toss tomatoes in during the last few hours, in a crock pot at least. It's not fully paleo, but from time to time I'll toss in a smoked porter or two along with just water. It makes for some moist meat. I also toss parsnips in mine as well. I usually go for parsnips, onions, squash and celery. I take the roast at room temperature, and rub it in sea salt and freshly cracked pepper. Then, I sear the edges on a skillet with grassfed butter before it goes into the crockpot.

                  I've never had a dry roast (at least in a crockpot) that was skillet seared and cooked in either beer or hard cider. I second the cider idea, at least a pure hard cider (stuff like Woodchucks has some preservatives in it). Wine might work too, not sure on what kind of flavors you might get from that. I do my london broils' in a 24 hour wine marinade that everyone loves. The beer "broth" thing I guess technically isn't paleo. A lot of those lectins are already broken down during fermentation, but I'm not sure if they get broken down further cooked for 8-12 hours. I have not had issues with it, but I don't eat a lot of roast so that may be an idea to completely disregard. YMMV.

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