Friend of Julie: Chuck Roast

It's a new year and I'm cutting fat out of my foods and this boneless chuck roast was a great place to start. I made this in my crock pot this morning and I had a serving for lunch; it was yummy! If you don't have a crock pot, make this is a pan.

Boneless chuck roast with carrots and onions

Note: You may use your favorite spices to flavor your chuck roast instead of the Borsari Orange-Ginger seasoned salt that I used, which is a mixture of: sea salt, kosher salt, fresh garlic, fresh basil, fresh rosemary, black pepper, fresh orange peel, ginger. There are no preservatives, MSG, gluten or dehydrated ingredients.

Borsari Orange-Ginger seasoned salt

Ingredients

• 2.5 pound boneless chuck roast
• Borsari Orange-Ginger seasoned salt
• 4 cloves of garlic
• 1 large onion
• 6 whole carrots
• 3/4 cups of water (or beef broth)
• 2 Tablespoons of fresh parsley (optional)

Instructions

Sprinkle the roast with Borsari Orange-Ginger seasoned salt on all sides and then add the roast to a crock pot. Some people prefer to brown the edges of the roast before adding it to the crock pot. Since this is a low fat weight loss program, I chose not to do this and my roast was delicious without browning it first.

Add remaining ingredients to pot: sliced or smashed garlic cloves, large onion sliced or diced as you prefer (I cut my onion into 6 slices), carrots cut into thirds, and water or broth. You may substitute the vegetables.

Cook on high for five hours.

Cook in crock pot or in a pan on the stove.

Optional: pour broth over roast and veggies and then garnish dish with fresh parsley. This dish is also delicious served over Celeriac and Parsnip Mash.

Serve in a bowl with or without the broth

Remove any visible fat as you serve this dish. I missed a piece, as you can see in the photo above, but I did not eat it.

I refrigerated the leftover broth and I'll remove any fat that hardens on the top before I reheat it.

Related: Celeriac and Parsnip Mash