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Step 1
Day 1:
Step 2
Season both sides of chuck roast and put it in a crock pot with white wine.
Step 3
Set crock pot on low and leave roast for 10-12 hours.
Step 4
Remove roast and save juices from crock pot, putting them in a Tupperware and leaving it in the fridge a few hours or until the fat settles to the top and hardens (you will use this later as grease to sauté veggies)
Step 5
Day 2:
Step 6
Using a large pot, heat to med/high heat
Step 7
Skim hardened fat off of stored crock pot juices (but don’t toss juices underneath, set these aside) and add to pot along with chopped carrots and sauté for 5 min
Step 8
Add minced jalapeno sauté another 5 min
Step 9
Add garlic infused oil along with all other veggies (except for kale), seasonings and salt and sauté for 5 min
Step 10
Add water and crock pot juices, cover with lid and let water come to a boil. The goal is not to keep the soup at a boil so as soon as you notice a few bubble forming turn down heat to low and let it cook for about 20-30 min or until veggies have fully softened
Step 11
Add chopped kale and stir in
Step 12
Pull apart chuck roast and add to soup
Step 13
Add lemon juice and let cook a few more minutes
Step 14
Turn off heat and let soup cool so flavors can settle
Step 15
Best served the next day as flavors seem to deepen and meld and the taste gets better
Step 16
*Optional- I like to serve it with grated parmesan cheese on top, mmm so good!