We belong to a meat CSA that sends us a variety of farm-raised, grass-fed meats each month. We never know what we’ll get, but I can always count on a couple of cuts I probably wouldn’t normally purchase, like ribs and roasts. Usually, I tend to lean toward quick cooking ground meat and poultry, mostly because I’m just looking for a an easy way to get dinner done, so it’s fun to step out of my comfort zone once in a while.
Incorporating lower cost cuts of meat like the chuck roast into the mix is one of the best ways to save money, especially when buying grass-fed beef. The chuck roast, if cooked correctly can be moist, tender and flavorful. I find best way to cook a chuck roast is to braise it and the easiest way to braise meat is in the slow cooker.
Braising means searing the meat, then cooking slow and low in a covered pot. Slow and low is what you need to help break down the connective tissue in the chuck roast, but this also helps to impart great flavor.
I recently gave away my old slow cooker and pressure cooker, and replaced them both with an Instant Pot. It’s a pressure cooker, along with many other things, but it can also slow cook. I haven’t looked back – I love this thing! This versatile kitchen appliance gets used nearly every day in our house – even my kids can work it. Check out the Instant Pot Community Facebook Group if you are curious about getting started.
Below is a very easy, set it and forget it recipe with minimal ingredients. I love having dinner cooking at home while I’m off working and running errands all day. It makes me feel like I’ve really got it together – for that day at least. Thaw your meat if frozen and prepare to start it first thing in the morning. I like to sear it on the grill, but you can also sear it directly in your instant pot or on the stove.