Today, I made this awesome chuck roast in the Crock-Pot. Growing up, we had chuck roast often, but my mom always baked it in one of those oven bags. I started out doing that too, but then I realized that I could do the same thing in the Crock-Pot. Now, I can let the roast cook slowly all day and not worry about a thing – perfect for busy days, and the result is a tender, juicy, flavorful dinner.
We had a total of four pounds of chuck, and Hubby was kind enough to chop up two onions and place everything in the Crock-Pot, along with olive oil, salt and pepper. After it cooked down a bit, I added celery, celery leaves, three cloves of garlic, dried onions and a dash of all-natural ginger/salt seasoning blend.
After about 10 hours on low heat, the roast and the rest of the ingredients had cooked down considerably.
If you look closely, you can see the garlic cloves resting on top of the meat. I like to mush them into the meat right before I serve it. The roast was so tender that it shredded easily with just a spoon – incredible!
By now, the onions had caramelized, and the celery was nice and soft. I left the celery in because that’s the way my mom always served it, and it does add a lot of flavor! For side dishes, I fried some potatoes.
Instead of cooking them in the Crock-Pot, I like to fry potatoes separately because we like them crisp. I also added some grated Parmesan cheese, salt, pepper and onions. We needed some additional color, so I also served a mixture of zucchini and yellow squash.
One of my kids is a zucchini hater. I have no idea why, but over time, she’s gotten used to it. Honestly, I think one of the best ways to get your kids used to certain foods is to enlist their help in preparing the food. So, I had Miss Picky chop it up – she’s a teen now, so it’s safe! I let my younger ones help season and stir, and this seems to work too! We cooked the dreaded zucchini with butter, Parmesan cheese, salt and pepper. Then, we sat down to dinner.