Butcherbox Review—Plus Pot Roast with Gravy Recipe

This post was produced as part of a partnership with Butcherbox.com

I recently had the opportunity to receive and review a curated classic box from ButcherBox, a meat subscription service dedicated to delivering high quality, grass-fed beef, organic chicken, pork raised crate-free, and wild-caught seafood directly to consumers. I like the idea of having premium, ethically and sustainable sourced meats sent directly to my door, so I was excited to give it a try!

Simplifying Meal Creation

Since my kids went off to college over two years ago, I’ve been working in a new position as a content writer. I really love my job, but it’s a big change from working as a blogger and a freelancer writer—I simply have little time these days to shop for groceries to make meals for my husband and me. So I love the convenience and versatility of a receiving a quality ButcherBox subscription box—now that I have my beautiful big green NewAir freezer in my kitchen, I can stock it up with ingredients for weeks of meals to make my life so much easier! I am happy to say my freezer is now filled with all sorts of beef—including extra convenient ground beef—from ButcherBox.

Curated Butcherbox

Having my freezer stocked with ButcherBox ground beef is especially convenient—I can quickly cook up a pot of chili, one of my favorite foods, by having a few seasonings and some canned beans and tomatoes in my pantry.

The day I received my Curated ButcherBox ($146), I was happy to find my cooled box filled with several different kinds of beef, including a few packs of ground beef, a 2.25-pound boneless chuck roast, a 1.5-pound flat iron steak, and two 10-ounce strip steaks—about 8 to 11 pounds of meat, enough for a least 24 meals!

I immediately decided to bake a pot roast the coming weekend with my boneless chuck roast—I absolutely adore pot roast. The box I chose, the Curated ButcherBox, offers a choice from more than 25 cuts, such as chicken breasts for healthy weeknight meals and steaks for date night. Another option is a Custom Classic Box ($169 per box), where you’ll receive 9-14 pounds of meat, where you can create the best mix of meats for your lifestyle.

The good news is that if you subscribe to ButcherBox this month, you will get 2 pounds of grass-fed and grass-finished beef in your box for the entire length of your subscription! Click here to activate the offer!

Slow Cooker Pot Roast Recipe

Preparing this delicious, flavorful, and tender pot roast couldn’t be easier with a boneless ButcherBox chuck roast. You just add the roast, some veggies, and a few other ingredients to your slow cooker and let it simmer for a few hours, and you’ll have a delicious meal! My 2.25-pound roast provided a delicious meal for two nights for me and my husband—I served ours over rice, which I can cook up easily in my rice cooker.

Ingredients

2.25-pound boneless chuck roast

2 cups soy sauce

3 cups beef broth or as needed

1 tablespoon Worcestershire sauce

1 tablespoon olive oil

One 2.25-pound boneless chuck roast

8 ounces sliced portobello mushrooms

1 lb.baby carrots

1 pound baby potatoes

4 cloves garlic coarsely chopped

½ teaspoon rosemary

½ teaspoon thyme

Dash of salt and pepper

2 bay leaves

Instructions

Generously salt and pepper both sides of your chuck roast.

Heat the olive oil in a large skillet over high heat. When the oil is hot, add the roast and cook for 4-5 minutes per side, until browned. Remove the roast from the skillet and place it in your slow cooker.

Combine the beef broth, soy and Worcestershire sauces, rosemary, thyme, and garlic, and then pour it into your slow cooker. Add the bay leaves.

Place your carrots and potatoes on top and around your roast.

Set your slow cooker on low and cook the ingredients for 7-8 hours or until your meat and veggies are tender and soft.

When the roast is done, transfer the meat to a cutting board. Use a slotted spoon to move the vegetables to a bowl.

Strain 2 cups of the cooking liquid into a cooking pot on your stove.

With your burner set to low, melt the butter in a saucepan. Whisk in the flour, then let the mixture cook for several minutes as you whisk. Then slowly whisk in the 2 cups of the cooking liquid from your slow cooker. Cook for a few minutes until your gravy has thickened. Remove the pot from heat.

Use two forks to separate the pot roast into big pieces.

Serve the pot roast with the vegetables and your homemade gravy.

I am thinking of cooking my ButcherBox flat iron steaks next, so stop by my blog to see what I cook next!

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