Getting Real With Food: 5.5.21
As we head into the summer months, we need a delicious chuck roast recipe for all of the patio dinners ahead. I try to not turn my stove on as much when it’s warm to keep the house from getting too hot. So this is when the slow cooker is the real hero.
I am not kidding you when I say this is the best Crock-Pot Chuck Roast you will make. Chuck roast is known to be one of the drier cuts of meat, so if you cook it in an inefficient way, you will be chewing it for quite some time. However, this recipe takes that problem and shoves it far, far, far away! The meat is nowhere near being dry thanks to my secret method. I have a feeling you will be making this for your family on repeat. It’s easy, delicious, Whole30 approved, gluten-free and dairy-free! Wait, what? Yep! Everyone in the family can enjoy it.
the best crock-pot chuck roast
Crock-Pot or slow cooker (4 qt. suggested)
Three 1 ½ ft. sheets of aluminum foil
2 lb boneless chuck roast
2 tsp salt
2 tsp onion flakes
2 tsp garlic powder
1 tsp cane sugar
1 tsp paprika
1 tsp pepper
1 tsp celery seed
½ tsp turmeric
½ tsp red pepper
1 ½ tbsp Worcestershire sauce
- First, make your Hinkle seasoning. In a small bowl, whisk the salt, onion flakes, garlic powder, cane sugar, paprika, pepper, celery seed, turmeric and pepper until fully combined.
- Lay out your sheets of aluminum foil, one on top of the other. They will be large enough to wrap the chuck roast with no openings.
- Place your chuck roast in the center of the foil. Fold up the outsides a little to start the seasoning process.
- Take a fork and poke the top about five times; flip and do the same on the bottom.
- Pour half of the Worcestershire sauce on top, rubbing it over the surface, then flip and do the same to the bottom. Rub the sides as well.
- Sprinkle 3 tsp of the Hinkle seasoning on the top and sides and 3 tsp on the bottom and sides again.
- Wrap the foil around the seasoned chuck roast, and put in the refrigerator to marinate overnight.
- In the morning, put the chuck roast directly into your Crock-Pot. Do not take the chuck roast out of the foil. This foil trick will do wonders! It prevents it from drying out like typical pot roast.
- Place on low for 8 hours or high for 4 hours, then low for 1 more hour. Once the time is up, take your chuck roast out. Flip it over into a deep baking dish, and watch it fall apart with your fork—it will not take much; it’s like butter! Make sure you store any leftovers in the juices to ensure it doesn’t dry out.
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