Roasted, grass fed beast chuck with roasted carrots and onions. Served on a bed of fresh, organic spinach.
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| Photo credit: thebisoncouncil.com |
CHUCK ROAST - From freezer to fork tender
Paleo / Whole 30 compliant
4 lbs. grass fed chuck roast, frozen
Organic carrots (whole or baby & peeled)
3 onions, peeled and halved
3 stalks celery, trimmed
1 (15oz) can organic whole, peeled tomatoes
Garlic powder
Herb blend - Any mixture of basil, parsley, oregano and rosemary
Organic, baby spinach
* Preheat oven to 325 degrees while preparing the roast.
* Cut tops off whole carrots, fill the bottom of the pan with them in a single layer. Or fill bottom with baby carrots.
* Add water to the top of the layer of carrots.
* Peel and cut onions in half. Trim & cut celery into thirds. Lay onion & celery over the carrots.
* Place frozen roast on top.
* Use a kitchen shears to quickly cut tomatoes (in the can) into smaller chunks; pour contents of the can over the meat. (Tomatoes are acidic and help tenderize the meat during roasting; they also enhance the flavor of the broth.)
* Generously sprinkle garlic powder and herbs over tomatoes.
* Cover and place in oven for 3 hours.
* Increase oven temperature to 400 degrees and roast 1 hour longer or until meat is fork tender.
* Remove roast from the oven. Serve immediately.
* Pack leftovers into single serving, glass containers with lids. Refrigerate for tomorrow's 'Grab-n-Go' meals.
** Pour pan broth into glass jar and refrigerate or freeze for future use as a soup base or in recipes calling for beef broth or stock.
Recipe: w.lynne
Taste. Enjoy. Pass it on!