If you know my Dad, who now goes by Pops, you’re wondering where I’m going with this. He is not a man who has spent a whole lot of time in the kitchen doing anything other than reaching over the chef’s shoulder to steal a few nibbles. You know the type.
Still, this recipe came from Pops. He may not spend much time in the kitchen, but the man does grill and his steaks are world famous. Wait. Are there actual requirements for declaring something world famous? No? OK then, I stand by it.
I have wonderful memories of him prepping the steaks to go on the grill. It’s always quite a production. You know how Dads can make a one man job into a two man job because they need an audience? Well, I was often recruited as the fork holder or plate stabilizer, so I got a front row seat. First, he takes out an armload of spices and seasonings from the cabinets. Then he lines up the steaks, which he has had cut and trimmed to his liking. He starts by spreading butter on each steak, then the seasonings start flying, then a little shake of Worcestershire (so glad I’m writing it and not saying it). After that, he flips them over and does the same on the other side. He takes a beer out to the grill with him and pours it over the steaks a little at a time as they cook. Except for the sips he drinks, which is an integral part of the process. He asks everyone “how do you like your steak?”, then cooks them all to a perfect medium rare, no matter what you say.
We celebrated everything with steaks on the grill growing up. It was even our Christmas dinner tradition. This is saying a lot since I grew up in the mountains where it was not unusual to have white Christmases. Dad would just sweep off the snow drifts, pull on his boots, and tromp out to fire up the grill in the middle of the snow.
I have tried a lot of roast beef recipes, but the best beef to me will always be my Dad’s steaks. I decided to just use his “process” on a roast and I loved the way it turned out. It’s not the same as my Dad’s steaks, but it’s the next best thing.
I also must say, the beef makes all the difference. There is no substitute for high quality, grass fed, antibiotic free beef. I would call it the secret ingredient, but this is too good to keep secret. We get ours from Chestnut Grove Farms in Boone, NC. Check out their website if you live in NC or find a local farm near you. You won’t ever go back.
3 lb. boneless chuck roast (mine was frozen)
1 large onion, sliced
2-3 tbsp dairy free margarine, I use Earth Balance
1 tsp. salt
½ tsp. crushed red pepper
½ tsp. minced Onion
4-5 cloves fresh garlic (minced)
⅛ cup Worcesterchire
1 bottle of beer, minus one sip
Spray crock pot with cooking spray and place half of the sliced onion in the bottom. Place the roast on top of the onion. Slice the dairy free margarine into thin slices and place around the top of your roast.
With as much pomp and circumstance as you can muster, add the Worcestershire and spices to the roast. If you have anyone else in the house, ask them to come and hold the lid while you measure out each seasoning. This is important for the authenticity of the process. Place the remaining sliced onions on top of the roast.
Next, open the beer and take one sip. Then you might need one more to be sure it’s just right. Finally, pour the beer into the crock pot. Pour gently and try not to wash away the seasonings.
Cook in your crock pot on low for 6-8 hours. If your roast is not frozen, reduce cooking time to 4-6 hours.
Finally, this post wouldn’t be complete without a few shots of Pops with some of his grandchildren. They adore him as much as I do and he devotes a great deal of time to making wonderful memories with them.