Slow Cooker Chuck Roast with Rutabagas and Onions (Serves 7-8)
The food evangelists at Whole9Life.com challenged me to eliminate white potatoes from my diet, not because there is anything wrong with white potatoes, but because there are so many better choices available. Banning white potatoes has meant that I eat more broccoli, kale, and Swiss chard. And when I think I want potatoes, I eat turnips or rutabagas instead. The taste of potatoes is a little more neutral, but all three are mild in flavor. Turnips and rutabagas are a bit stronger than white potatoes when it comes to nutrition, so I cook with them frequently. Here is a recipe for my father’s favorite roast and one of my new favorite vegetables.
Prep time: 15 minutes
Cook time: 8 hours
3.91 pound chuck roast
2 sweet yellow onions
2 big rutabagas
Red chili powder
Directions: Peel rutabagas and onions and chop into bite-sized pieces. Arrange onions on bottom of slow cooker. Season roast generously on all sides with salt, garlic powder, red chili powder, and Jamaican allspice. Lay roast on top of onions. Arrange rutabagas around the roast. Pour in water as required to nearly submerge the roast. Place cover on slow cooker. Set temperature to slow cook (200 degrees on my unit) and time to 8 hours. That’s it! The house smells great after a few hours and continues to smell great until after you pack the leftovers away in the refrigerator.
Notes: My slow cooker is a Cuisinart Multi Cooker that I picked up at Williams-Sonoma because my local store had one in stock and I wanted to start cooking right away. Amazon sells the Cuisinart, but seems to be out of stock frequently. The Breville Stainless-Steel 7-Quart Slow Cooker with EasySear Insert on display in my Store is similar. Check them out by clicking on the Store link in the upper right hand corner of this site. The Cuisinart has a see-through top and the Breville has a stainless steel top. I like being able to see inside without opening the lid, but the Breville sells for $75 less than the Cuisinart.
Cows raised on grass are healthier than cows raised on corn and soybeans. The resulting meat is lower in fat and higher in beneficial omega-3 fatty acids. Grass fed beef is increasingly available directly from ranchers. I bought the beef in this story at the Alpharetta Farmers Market from Bobby and Jennifer deGraan of deGraan Farms in Calhoun, Georgia. My freezer is full of their ground beef, stew beef, and roasts.
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