Slow Cooked Grass-Fed Chuck Roast with Vegetables | Ann Shippy MD
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Slow Cooked Grass-Fed Chuck Roast with Vegetables


  • 1 Tbs coconut oil
  • 1-3 lb grass fed chuck roast
  • 1 red onion
  • 4 garlic cloves peeled
  • 1 lb organic carrots cut crosswise, peeled and cut into about 2 inch pieces
  • 1 lb baby organic potatoes (optional)
  • 1 cup beef broth (gluten free)
  • 1/2 cup water
  • 4 stalks organic celery cut into 2 inch pieces
  • 2 Tbs arrowroot starch for a thicker gravy
  • 1/4 tsp sea salt
  • 1/4 tsp pepper


Heat the coconut oil in a large skillet over medium-high heat and add the meat. Brown on all sides, about 15-20 minutes, and transfer the meat to a plate. Reduce the heat, add the onions, and cook for about 2-3 minutes.

Place the garlic into the meat, sprinkle all sides with salt and pepper. Place into a slow cooker. Add the onions, carrots, celery and potatoes. Pour in the broth. You can also roast the vegetables separately in the oven if you prefer.

Slow cook for for about 8-10 hours

When done, remove the roast carrots, potatoes and celery, shred the beef with two forks. Skim the fat from the cooking juices, transfer the juices to a pan on the stove on medium heat, and bring to a simmer.

In a small bowl, whisk together the arrowroot starch and water. Whisk the mixture into the simmering juices and cook until the juices have thickened (about a minute). Or just use the natural juices if you prefer.

Arrange the beef and vegetables on a platter, pour the juices or gravy on top and garnish with fresh parsley and serve.

Serves 8