A tender, juicy, herb-crusted pot roast with mashed potatoes and roasted asparagus for your holiday centerpiece. Shredded beef glazed with sweet balsamic vinegar and caramelized onions on a sandwich, the kind that makes everyone at the office a little jealous.
Cooked low and slow, our 100% grass-fed, organic chuck roast becomes a fork-tender, flavor-filled dish of beef. Braise it on the stove, in the oven or in your slow cooker.
Surround this 2-pound roast with onions, carrots, garlic, beef broth, fresh thyme and dry red wine. Serve slices with mashed sweet potatoes and green beans for a classic preparation. Or spice it up! Add chipotle chiles, garlic, onions, cumin and lime juice for Mexican barbacoa. Shred and serve in a corn tortilla with guacamole.
• 100% Grass-Fed, 100% Grass-Finished
• USDA Certified Organic
• 100% Free Range
• Never Contains Antibiotics
• Never Contains Added Hormones
Serve It Up
BONUS TIP: Let your roast rest at room temperature for 20 minutes before cooking.
Wake-Up Roast: Rub your roast with mixture of ground coffee, cocoa powder and smoked paprika.
Teriyaki Stew: Cut into pieces and marinate in coconut aminos, maple syrup, apple cider vinegar, minced garlic and freshly grated ginger.
Shredded Beef & Mushrooms: Saute wild mushrooms with onions and garlic. Add beef stock and dry sherry to the pan. Simmer your seasoned roast in the pot until tender.
Cut up the roast, brown in oil, and add veggies, herbs and liquid.
In the oven at 275°F until tender, approximately 2 hours.
Cover with stock, wine or other liquid.