Our farmSmith Family
Smith Family Farms raises livestock to thrive in the heat and humidity of North Louisiana.
For animal health and meat quality, we rotationally graze animals on seasonal grasses, providing custom grains in self-feeders to eat as they choose. We do not add hormones or unnecessary antibiotics; we do ensure a low-stress life.
We strive to raise our animals in the most stress free environment that we are able to provide. They have free access to grain and are provided ample pasture space for grazing! They are raised hormone and antibiotic free unless the life of the animal is at risk.
crockpot chuck roast
- 1 tablespoon Salt
- 3/4 tablespoon Pepper
- 1-2 tablespoon olive oil
- 2-3 lb chuck roast
- 1 can beef broth (low sodium if desired)
- 2 tablespoons Worcestershire Sauce
- 3 cloves garlic crushed
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 2 onions quartered
- 10 baby carrots
- 1/2 stick butter
- 3 tablespoons flour
- Add salt & pepper to the chuck roast and brown the roast in a skillet with the olive oil. Place the chuck roast into the crock-pot and then add the beef broth, Worcestershire sauce, garlic, parsley, oregano, onion powder, quartered onions and carrots to the pot. Cook on high for 1 1/2 hours and low for an additional 4-5 hours.
- Take the roast and veggies out of the crock-pot and place them onto a cutting board. To keep warm, cover the roast and veggies with aluminum foil.
- To make the gravy first turn the crock-pot onto high. Then melt the butter into a bowl and slowly stir in the flower. Slowly add your flour/butter mixture into the crock-pot stirring while doing so. Cover and let the gravy sit for 5 minutes.
- To prepare your chuck roast cut or pull it apart into about 8 oz. portions. Plate your roast, veggies, top with gravy, and you are good to go!