Thursday, October 19, 2017

Shredded Chuck Roast, White Beans and Rice

[FTC Disclaimer]  Certified Angus Beef® is a sponsor of Nibble Me This for 2017; however, this is not a sponsored post. 

I've been hung up on comfort food for the past week and things have been very hectic at home this week.  That means one thing:  Comfort food + hectic schedule = slow cooker (aka Crock-Pot®)  

Yeah, I used a crock pot.  In a perfect world, where I have nothing to do but cook:
  • I would have done a smoke/braise of the chuck roast on a kamado grill.
  • I would have done white beans in a pressure cooker. 
  • I would put some pretty garnish on top.
But life happens and you still need to eat.  We cook this kind of stuff on those days and this is what I cooked for dinner last night.



Lucky for me, I had an extra Certified Angus Beef® chuck roast, from my Food City, sitting in my refrigerator.   

Shredded Chuck Roast, White Beans, and Rice

Ingredients

  • 3.5 pound Certified Angus Beef® chuck roast
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper, coarse ground, dustless
  • 1/2 teaspoon granulated garlic
  • tallow or other high temperature oil for searing
  • 1 onion, diced
  • 1/2 cup beef stock
  • 15.8 ounce can great northern beans
  • 1/3 cup finely diced carrot
  • 3 strips bacon, cooked and finely chopped
  • 3 cups cooked rice

Instructions

  1. Prepare the chuck roast.  Pat the roast dry and then apply oil to the surface.  Mix together the salt, pepper, and garlic and season the roast with this mix.
  2. Sear the chuck roast.  Preheat a skillet (preferably cast iron) over high heat.  When heated, add oil to the pan and sear the roast for 5 minutes per side.
  3. Braise the roast.  Place the roast in a slow cooker.  Add the onion, beef stock, and allow to cook until fork tender, about 8-10 hours.
  4. Make the white beans.  Saute the carrot in a small pot until tender, 3-5 minutes.  Add the beans and bacon.  Bring to a simmer and let cook for 10 minutes. Season to taste with salt and pepper.
  5. Shred the beef.  Move the beef to a cutting board, break into shreds using forks and remove any visible fat/connective tissue. Taste the beef and season with more salt/pepper to taste. Return this to the sauce in the crock pot.
  6. Serve.  Place rice in a bowl, top with the beef and the white beans.
Of course, as soon as the picture was taken, I stirred it all together and dove right in.  It was just what we needed for dinner last night.  

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