Recipe Alert

Chuck Roast

I don’t remember where I saw this recipe and I wish I did so I could give them their due credit.

My favorite cut of beef is presently a Rib Eye. It has just the right amount of protein and fat and cooks evenly. But the price point of eating a rib eye often can be high.

I also love burgers but I don’t know, I guess burgers just seem a bit more processed than I’d like to eat them very often.

I’ve tried cooking a Chuck roast in the past and they were, how can I say, just meh.

Well, the other night I tried making the Chuck Roast again, and let me tell you, OMG, it was amazing and so so simple.

I started with just under 2 lbs of Grass Fed Chuck Roast from Wegmans.

Other ingredients included:

Hawaiian Sea Salt

Organic White Pepper

Organic Black Pepper

Organic Onion Powder

Organic Garlic Powder

1/2 thinly sliced Organic sweet onion

Baking Dish with cover. I found a not yet used perfect sized La Creuset baking dish with cover that I received as a gift years ago.

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Directions

1- Preheat oven to 325 degrees.

2- Put all spices on the top and bottom of the Chuck Roast and place in the baking dish. No oil, butter or added fat needed.

3- Cover the baking dish and put in the oven for 90-120 minutes depending on the size of the roast. Longer for larger roasts.

4- Check the roast after 90 minutes to make sure it is not overdone. But leave it be until then. When you first open it up it will smell divine. You will also see all the gravy that came out of the beef and mixed with the spices. Try not to eat it as you want to save it for dinner.

5- Add the thinly sliced onions into the gravy and stir them around a bit. You can also make some slices in the roast now so you can mix everything around. Turn the heat off in the oven. Put the cover back on the baking dish and return it to the oven.

6- In about an hour remove the baking tray from the oven. Taste test the meat to see if done to your liking.

7- Serve with whatever your favorite side dish is, or else just be a carnivore and eat the meat.

My family asked for beets so I had some on the side. Pictured above is one helping of the roast. It was so good I actually had 3 total helpings of the meat, but only one serving of the beets. I kept to my IMW Plate of at least 3/4 protein/fat and 1/4 or less of plant food.

I feel best this way and it keeps my metabolism, gut and immune system well balanced and happy which hopefully continues my personal journey towards a more optimal health.

I hope you try this recipe and enjoy it as much as I did. I may just add it to my dinner rotation as Yes, it was not only that good but also inexpensive when compared to other beef dinners.

But now on to better things.

Will you join me on my upcoming challenge?

Questions and comments always welcome.