Pulled Chuck Roast with Stewed Tomatoes, Onions, and Spinach (Serves 1-2)
Rainy weather ruined a lot of tomatoes over the past month, but I came home from the farm Saturday with a nice collection of heirloom varieties. This recipe was my lunch. Later, for supper, I made salmon salad and ate it over sliced tomatoes drizzled with tandoori spiced mayo. For breakfast the next day I had scrambled eggs and sliced tomatoes with a side of kimchi and for lunch on Sunday I made this recipe again, but used kale instead of spinach. At this rate, it will take me another 2 days to finish my tomatoes. I think I can do it. Whole Foods was selling heirloom tomatoes for $5.99 per pound, so I can’t let any of these go to waste.
Prep and Cook Time: 25 minutes
Chuck roast (see Slow Cooker recipe below)
1 sweet yellow onion
4-5 big handfuls of fresh spinach
Balsamic vinegar (mine was blackberry and ginger infused)
Coconut oil or ghee
Crushed red pepper flakes
Directions: Melt one tablespoon of coconut oil or ghee in a wok or large skillet over medium heat. Peel and chop onion into bite-size pieces and add to hot oil. Season with a dusting of salt, garlic powder, and harissa. Cut tomatoes into bite-size chunks and add to wok with onions. Season with a dusting of salt, garlic powder, crushed red pepper flakes, cumin, and harissa. Add several handfuls of fresh spinach to wok. Dust spinach with salt, garlic powder, and harissa, and splash with some balsamic vinegar. Add 2 palm-size portions of pulled roast beef). Mix everything together and add several more big handfuls of spinach to wok. Add more spices and balsamic vinegar. Mix everything together, cover, and let cook through for 5-8 minutes. After five minutes, taste and adjust seasonings as needed. Transfer everything to bowls and enjoy!
Note: The tomatoes produce a lot of liquid as they cook, so you might want to let everything simmer uncovered for a few minutes to let some of the volume leave as steam.
Slow Cooker Roast (Serves 6-8)
Prep time: 5 minutes
Cook time: 8 hours
3 pound beef roast (mine was chuck roast)
Directions: Remove frozen roast from wrappings. Rinse and lay meat in slow cooker. Dust top generously with spices and then turn over to dust the other side generously with the same spices. 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: Every frozen roast I have ever cooked produced more than enough liquid without adding any. I am confident that a thawed roast would work the same way.
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 runs out of stock occasionally. 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.
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