I’ve never been a huge meat lover, especially roast, but this batch from Jones Creek Beef is SO DANG YUMMERS. I had never heard of JCB before and I was excited to try this Jones Creek Beef chuck roast.
Growing up, whenever I heard we were having Sunday roast I was not happy. It was always SO fatty and SO disgusting. (Love you mom, but blech!) I was curious and hopeful …. maybe this meat would be more flavorful and less fatty than a typical roast because it’s 100% grass fed. That makes for happier cows and tastier meat, right? Right.
*Note to self: Do not put the slow cooker out to cook in the morning and try to work out in the evening. It’s torture!
- 1 small onion diced
- 3 TB olive oil
- 1/2 cup alfredo sauce
- 1/2 cup tomato sauce I used Prego
- 1 46 oz can chicken broth
- 1 box 17.6 oz risotto rice
- 3 oz pamesan cheese
- 2 lbs Jones Creek Beef Chuck Roast
- 3 strips thick cut bacon
- 1 TB minced garlic
- 2-3 tsp salt
- 2-3 tsp pepper
- half an onion chopped
- parsley to garnish optional
Saute chopped ontion in olive oil until tender.
Add both sauces and stir until combined.
Add rice; stir until coated evenly.
Add 1/3 cup of the chicken broth and maintain a slow boil.
When the broth absorbs completely, slowly add more, 1 cup at a time.
Stir in parmesan cheese salt, and pepper.
The rice is done when it's al dente (firm to bite) but tender.
Line bottom of the slow cooker with bacon
Place roast on top
Coat in salt and pepper
Top with onion
Cook on low for 6-8 hours
(If your slow cooker has a "simmer option do hours 7 and 8 on simmer)