The other day I was feeling super lazy and I decided to make something that took minimum effort yet yielded maximum result. I opened my fridge, pulled out a chuck roast and whatever veggies I had left (I was again in desperate need of a grocery trip but determined to make one last meal with my fridge contents). The veggies I used ended up being sweet potato, broccoli, half an onion, some garlic and eggplant. This dish can be made with any veggies you have and to keep the carb count lower just reduce the amount of sweet potato.
NOTE - this recipe is for an oven roast, you can easily make this in the crock pot by cooking for 8-10 hours on low after browning the meat and veggies. This is the perfect meal for a work night since its easily prepared in the crock pot. Also, browning the meat is optional but I've found it helps develop flavors and keep the meat from getting mushy.
Makes 6 servings
1 1/2 lbs chuck roast, 2 in cubed for faster cooking
1 1/2 cups rough chopped sweet potato, 2 in pieces (I used a whole sweet potato, maybe one lbs worth)
1 1/2 whole eggplant, cubed (about 2 cups)
1/2 of a white onion, chopped into 2 in pieces (you can use more, this is all I had left)
2 teaspoons minced garlic
2 bay leaves
1/2 teaspoon pepper
1 teaspoon beef bullion plus water or 2-3 cups liquid beef stock or broth (add water if needed during cooking)
1 1/2 cups brewed coffee
1/4 cup worchestershire sauce for "rinsing off" your meat (mine was garlic flavored)
2-4 tablespoons worchestershire sauce for the pan
A generous amount of sea salt to coat chuck roast
2 tablespoons solid fat of choice (I used bacon fat)
2 tablespoons liquid fat of choice (I used avocado oil)
Do this at least 2 hours before your planned cooking time, or overnight. In a bowl coat your meat with a generous coating of sea salt. I did this before chopping up my roast and left it whole until right before cooking.
Transfer the meat to a colander and place the colander in a bowl. Cover and refrigerate until ready to cook.
Just before cooking cube your meat and "rinse" it off with worchestershire sauce. You want some salt to stay on the beef but you also don't want a salt lick for dinner!
Preheat oven to 350
In a Dutch oven or other oven proof container melt your solid fat over high heat
Sear beef with bay leaves until nicely caramelized on all sides watching carefully so as not to burn.
Towards the end add in onion, minced garlic and sweet potato to sautée briefly
Deglaze the pan (with all items still in it) with worchestershire sauce and brewed coffee
Add beef stock and pepper
Bake covered for 2-3 hours stirring occasionally
Roughly 30 minutes before the beef is fork tender add in eggplant and broccoli, stir to coat in sauce and drizzle liquid fat over the top (this will help to bring your sauce together)
Cook uncovered for remaining time until veggies and beef are fork tender
Pop under broiler for a few minutes at the end if desired.