Traverse City Record-Eagle

October 25, 2012

Recipe of the Week: Crock Pot Chuck Roast


---- — Julianne Blanch of Frankfort sent in today's recipe. Participating in community-supported agriculture for pasture-raised meats and receiving cuts from the whole animal have prompted a change in her meal planning and preparation.

"I no longer pick a recipe and then buy the meat," she wrote. "I now see what's in the freezer from my portion of the whole animal and then plan my meal.

"As a result, I have figured out some new tricks, including the following recipe, which is easy, seasonal and delicious."

Crock Pot Chuck Roast

Chuck, Arm or English Roast, can be frozen when put into pot

3-4 dry onions, peeled, cored and cut into quarters

1 large Roma or other tomato, cored and sliced or chunked

Salt and pepper

Place 1/3 of the onions in slow cooker, separating the onion quarter layers. Add the sliced tomato. Add the frozen (or not) roast. Sprinkle with salt and pepper and the remaining onion quarters. Cook on low all day or on high for four to five hours. Meat should be falling from the bone. Turn slow cooker to high, mix 2 T. flour into 4 T. water to make a slurry, stirring out all lumps. Add the flour mixture to meat juices in two parts and thicken to desired gravy consistency. Add salt and pepper to taste. To serve, remove the meat from the pot and place on a serving platter. Scoop the gravy, including cooked onion and tomato pieces, into a separate bowl. Serve with rough-mashed potatoes, green beans or other green vegetable and salad. Pass the gravy for topping the meat or potatoes.

Share your favorite recipe with fellow food lovers. Send it to us, along with your name, mailing address, phone number and some details on you, where you got the recipe and why you like it, to: Recipe of the Week, Record-Eagle, 120 W. Front, Traverse City, MI 49685; fax (231) 946-8632; or email We'll send a Record-Eagle apron to those whose recipes are printed.