beats a good home cooked pot roast. The delicate grass fed flavor
and juicy tenderness of a Pasture Purefect Beef Chuck Roast
can best be enjoyed with the following recipe.
1/4 Cup Olive Oil
2-3 Pound American Pasturage Chuck Roast
1 Celery Stalk, Chopped
1 Onion, Chopped
2 Garlic Cloves, Chopped
2 Bay Leaves
Salt and Freshly Ground Pepper to Taste
1 Cup Red Wine
1 (6 ounce) Can Tomato Paste
2 Cups Warm Beef Stock
Heat the oil and sear the roast
on both sides in a deep heavy skillet or large sauce pan. Add
the carrot, celery, and onions to the pan and sauté until
the onions have browned slightly. Add the remaining ingredients
and continue cooking over low heat for 5 minutes.
Add the wine and tomato paste,
diluted with the warm beef stock, cover and bring to a boil.
Cook 2-1/2 hours basting the meat occasionally.
A wonderful sauce can be made
after the roast is done, by removing the roast and reducing
the remaining juices.