Last night I gave the girls a little bit of regular cheese with dinner since I didn't have any cheddar goat's cheese (just pepper jack, which would have been too spicy for them). About an hour later at bath time, I noticed that Adelle's back had broken out in a rash! The top half of her back was covered in red spots (not raised). I was absolutely shocked and can only reason that the cheese had caused it. I will keep her dairy-free for another week and then try it again to see if she gets the same reaction. Nothing like having to experiment with your own children.
This recipe for a braised chuck roast is great because it's done in a slow-cooker. There's nothing better than going into the kitchen around dinner time and the main portion of the meal is already done for you. That just makes me happy.
Braised Chuck Roast
1 T. grapeseed oil
3 to 4 lb chuck roast
salt and pepper
3 carrots, chopped medium
3 stalks celery, chopped medium
1 onion, chopped medium
3 garlic cloves, smashed
1 tsp dried thyme
1/2 cup red wine
1 cup chicken broth (gluten-free)
1 tsp. Worcestershire sauce
1 tsp. balsamic vinegar
Heat oil in a large dutch oven over medium-high heat. Pat chuck roast dry; salt and pepper both sides. Place chuck roast in dutch oven and brown on both sides, about 2 minutes per side. Remove to plate and set aside.
Return dutch oven to heat. Add onions, celery, carrots, onion and garlic. Cook until onions are soft, about 5 minutes. Add thyme, red wine, chicken broth, Worcestershire sauce and balsamic vinegar. Stir and cook another 1 to 2 minutes. Transfer to a slow cooker. Place chuck roast in slow cooker.
Cook on low 6-8 hours or on high 4-6 hours.
Remove roast from slow cooker, tent loosely with foil and allow to rest 10-15 minutes. Meanwhile, let braising liquid settle, then skim the fat off with a spoon. Liquid can be strained and then used as a gravy. Or braised vegetables can be eaten with roast.