Slow Cooker Beef Roast and Broth
"This is a game changer! Braising a whole beef roast can save you a lot of time and money. In fact, it's a very important component of eating healthy in a economical way, that also doesn't take a lot of time. Braising meat essentially means cooking it in a liquid. This method allows you to cook a whole roast and make broth all in one easy shebang! Cooked meat and essentially free broth, to use in meal preparations, what's not to love about that?! It makes healthy meal preparation a snap. Use the cooked beef and meat broth in soups, stews, sauces, curries and other dishes.
Eating meat in a whole and sustainable way, benefits you, the planet and your pocketbook. For example, rather than eating a whole roast at 1 meal, divide the meat up into portions and get 4-5 meals, for 5 people, from 1 roast and broth as opposed to one meal. For instance, you could make a curry using 1 cup of meat and some broth, a vegetable stir fry using another cup of meat and some broth, some bulgolgi lettuce wraps with the remaining meat, a lentil soup using the broth, as well as, a vegetable minestrone soup using the broth. It may be important to note, that the broth to make all these meals is not just the braised meat broth, but also bone broth that's made with other bones from the cow. That's a good example of how eating healthy with high quality ingredients doesn't need to break the bank.
Slow Cooker Braised Beef Roast and Meat Broth
1 whole, organic, grass feed beef roast, frozen or fresh (preferably bone-in)
1 quart of warm water for every two pounds of beef
1 1/2 tsp. raw, organic apple cider vinegar, per quart of water
1/4 onion, per quart of water
2 cloves garlic, per quart of water
1/2 tsp. good quality salt, per quart of water, optional
1. Place the roast in a slow cooker.
3. Add the appropriate amount of water, onion, garlic, salt and herbs, if using.
4. Cook a fresh roast on low for approximately 8 hours, or until done. Cook a frozen roast on high for approximately 8 hours, or until done.
5. Remove the roast from the slow cooker.
6. Drain the meat broth through a fine mesh strainer.
7. Cut or shred the roast and reserve it in the fridge, or freezer for other meals.
8. Reserve the bones, fat, scraps etc. in the freezer until you have enough bones to make bone broth. Since these bones have been cooked, they will not need to be roasted before making broth.
9. Cool the broth and store it in the fridge. It's important that you cool broth in a reasonable amount of time, to keep it food safe. Either divide the broth into individual jars, or containers to cool faster on the counter, or cool the whole amount of broth in a sink of ice water. Take care that the container the broth is in can take temperature change without breaking. For instance, a glass bowl or a slow cooker insert can break or shatter when exposed to extreme temperature change. A stainless steel pan is a better option. Additionally, a container of hot broth placed in the fridge will drop the temperature of the fridge, putting all the food, as well as the broth, at risk as far as food safety goes.
10. When chilled, the fat will rise to the top and solidify on top of the broth. Congratulations, you have essentially rendered beef fat. Scrape off this fat before using broth and reserve it in the fridge or freezer. This is a good healthy fat, that can be used in other food preparations. This free healthy fat is another way that making broth can lower your grocery bill.
If desired, you can season your roast with RealTaste seasoning, or the seasoning of your choice. I generally keep my meat and broth unsalted and unseasoned, so I have the flexibility to flavor it as I like in different dishes.
For a single serving mug of broth, season warm unsalted broth with 1 tsp. RealTaste Seasoning per cup of broth, or the seasoning of your choice. Let it steep for several minutes and strain the broth through a fine mesh strainer to remove the herbs and seasoning solids, or go ahead and drink it without straining, if you don't mind the texture. Enjoy in place of coffee or tea. Broth is especially helpful to drink before a meal as a digestive aid, especially a meal that contains meat. It's also beneficial to drink before bedtime, if you're having problems with the quality of your sleep. Microwaving broth is not recommended, but a single serving of broth heats up in an extra small pot in just a minute or so.
The amount of vinegar, per quart of water is according to my taste preference. Feel free to adjust to the acidity level you prefer. There is no right, or wrong here. You can also leave it out if you like, but I think it adds a nice balance of flavor to the meat broth.
I don't use carrots or celery when making broth; it's just not necessary. I'd rather save my carrots and celery to chop up and actually eat in a soup, stew or other dishes.
There are broth products on the market, with varying degrees of quality, but when you're trying to eat healthy in an affordable way, this will kill your budget! It also hurts my soul to see packaged items. I can't help but imagine the landfills and damage the waste and production of such containers has on our planet and in return on our own health. A healthy planet = a healthy you. Moreover, I think home produced foods trump anything you can buy at the store both in quality and flavor.
If you're going to the trouble to make meat and broth, you might as well make the best quality you can. I highly recommend using the best quality, organic and grass fed animal that you can find. Why make a herbicide, pesticide, anti-biotic and hormone laden roast? And yes, even though its an animal and not a plant, it will still be contaminated with pesticides, herbicides, insecticides and the like. Pastured, organic beef is always your best bet.