3 - 4 Stalks of Celery (or however much you'd like)
2 TBS Zoe Olive Oil
1 - 2 TBS Garlic in Olive Oil
Fresh Rosemary Sprigs (to taste)
Oregano (to taste)
Parsley (to taste)
Freshly ground black pepper (to taste)
1 - 2 cups beef broth
1 16oz. jar of tomatoes
Creamy Polenta Ingredients
Bob's Red Mill Polenta
2 - 3 TBS Butter
Freshly Grated Parmesan Cheese
Prep Time: 20min | Cook Time: 360min
Season the chuck roast on all sides with garlic in olive oil and let rest for 20 minutes.
Pre-heat dutch oven on medium heat and pour in 2 TBS olive oil.
Once oil is hot, sear all sides of the chuck roast.
While you’re searing your roast, roughly chop any vegetables you’d like to include such as onions, carrots, and celery. We cook from the heart, so add as little or as much as you’d like!
Place chopped vegetables in slow cooker and place seared chuck roast on top of the vegetables.
Season chuck roast and vegetables with any combination of herbs and spices you’d like. We recommend fresh rosemary, freshly ground black pepper, dried (or fresh!) parsley, oregano, and Tony’s Butcher’s Salt.
Deglaze your dutch oven with beef broth and scrape up all of the charred bits, called frond, so that none of that delicious, beefy flavor is wasted.
Pour beef broth mixture over chuck roast.
Optional: We like to add jarred tomatoes and we squeeze out the juice over the roast and vegetables.
Place lid on slow cooker and set timer to 6 hours on high.
When the chuck roast is finished cooking, prepare Bob’s Red Mill Polenta according to package instructions.
When polenta is almost finished, slowly stir in butter and Parmesan cheese, a little at a time, until incorporated.
Shred chuck roast and serve with your cooked vegetables, broth, and creamy polenta.
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