Cooking with KAKE: Sterling Silver Chuck Roast

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Sterling Silver Chuck Roast


  • 5 slices bacon, diced
  • 2 pounds Sterling Silver chuck roast or shoulder roast, cut into 1 ½-inch cubes
  • ? cup flour
  • ¼ cup olive oil
  • 12 ounces dark beer
  • 1 tablespoon beef base, or 2 bouillion cubes
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 2 stalks celery, sliced
  • 8 ounces baby carrots, left whole
  • 1 12-ounce bag frozen pearl onions
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 15-ounce can diced tomatoes, with juice


  1. Cook bacon pieces in a large saute pan until fat is rendered and bacon is getting crisp. Remove bacon from the pan with a slotted spoon and add to crock pot. Leave the bacon fat in the pan.
  2. In a large bowl, toss the cut meat and flour together until the pieces are fully coated with flour.
  3. Add olive oil to bacon fat in sauté pan.  Heat over medium-high heat and sear the meat until all sides are browned. Transfer the browned meat to the slow cooker.
  4. Add the beer and the beef base to the sauté pan and bring to a boil for one minute. Remove from heat and pour into the crock pot.
  5. Add remaining ingredients to the slow cooker and stir well.
  6. Place lid on slow cooker. Cook on low heat for 6-8 hours, or until beef is tender.