INGREDIENTS -

3 lbs FFF Chuck Roast (or roast of your choice)

Salt and freshly ground black pepper

2 or 3 tablespoons olive oil

2 whole onions, peeled and halved

6 to 8 whole carrots, unpeeled, cut into 2-inch pieces

1 cup red wine, optional

3 cups beef broth

2 or 3 sprigs fresh rosemary

2 or 3 sprigs fresh thyme

FFF COOKING SUGGESTIONS FOR ANY BEEF ROAST:

1. Preheat the oven to 275 degrees F. 

2. Generously salt and pepper the chuck roast. 

3. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. 

4. Throw the carrots into the same pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. 

5. If needed, add a bit more olive oil to the pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 

6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. 

7. Add in the onions and the carrots, along with the fresh herbs. 

8. Put the lid on, then roast for 3 hours (depending on roast size). The roast is ready when it's fall-apart tender.

FROM OUR HOME TO YOURS...

FROM OUR HOME TO YOURS...

Family Friendly Farms Lamb Loin Chops

1: Thaw and bring Lamb Loin Chops to room temperature and put in pan 
2: Drizzle olive oil over meat 
3: Add spices, celery salt, Cajun spice mix, rosemary and thyme. (or whatever you prefer) 
4: Rub the oil and spices into the meat 

5: Barbecue on low heat, 5 minutes per side, Then sear for 2 minutes per side. 

FROM OUR HOME TO YOURS...

Family Friendly Farms Chuck Roast Recipe

1: Take your Family Friendly Farms Beef Bone-in Chuck Roast and thaw to room temperature/ Heat oven to 325 bake/roast.

2: Drizzle olive oil in a pan, cut the roast in half and place in olive oil.

3: Add 2 cups beef bullion or desired beef broth, sprinkle with salt and pepper, add fresh crushed garlic or garlic powder. (Other spices if desired for example rosemay &/or thyme) Cover with tin foil and roast/bake for an hour.

4: Get a bowl and cut potatoes, onions, carrots and any other desired vegetables. Chop to desired size and drizzle with Italian dressing, ranch, a touch of vinegar, salt, pepper and desired spices.

5: After hour is complete take meat out of oven and pour veggies on top. Put tinfoil back on and increase heat to 350.
Bake for another 1 hour.

Enjoy~!

To order one of our Chuck Roasts, go to

www.familyfriendlyfarms.com/products/7-bone-chuck-roast

FROM OUR HOME TO YOURS...

STANDING RIB ROAST RECIPE

1: Preheat oven to 450 Roast
2: Put Roast in pan and rub in the paste all over meat (suggested paste below) 

3: Put in oven for about 45 minutes 
4: reduce heat to 325 and continue in oven for 45 minutes to 1 hour 
5: check meat and finish cooking to your liking 

ENJOY!!

One of our favorite Sunday dinners has to be Roasted Free-Range Chicken with Carrots & Potatoes. This is an easy but delicious recipe which the whole family will enjoy!

Roast Chicken with Carrots & Potatoes

Ingredients

• 1 lb carrots
• 2 lb potatoes (we like to use whatever's fresh at the farmers' market)
• 1 bulb of garlic
• 6 sprigs of fresh rosemary
• olive oil
• 1 medium (3.8 - 4.2 lbs) whole pasture-raised, free-range chicken
• 1 lemon, Quartered
• Kosher salt and freshly ground black pepper, to taste
• 5 springs of fresh thyme
• 1 small bunch (about 1/4 cup) of fresh sage leaves

Instructions

1. Preheat oven to 475°. Rinse chicken under cold water; pat dry with paper towels.
2. Scrub the carrots and potatoes.
3. If you have large carrots, trim and halve, or cut to 2-inch pieces. Add to roasting pan.
4. Peel and halve the potatoes. If you have larger potatoes, feel free to quarter them.
5. Break the garlic bulb into cloves, leaving them unpeeled, and lightly crush with the flat side of a knife. Pick the rosemary leaves, throwing away the stalks.  Add the garlic and rosemary to the tray.
6. Rub the chicken all over with a pinch of salt and pepper, and a drizzle of oil. Stuff the chicken cavity with the quartered lemon, thyme sprigs, and sage. Place the chicken in the pan, on top of the carrots and potatoes.
7. Reduce the oven temperature to 400°, then add the chicken. Roast for 45 minutes. 
8. Carefully remove the pan from the oven, use large spoon or spatula to turn the vegetables over.  Spoon any juices from the pan over the chicken.
9. Return the pan to the oven for another 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165°. 
10. Once cooked, transfer the chicken to a board and return the vegetables to the oven for a final 5 minutes to crisp up, if needed.
11. Cover the chicken with a layer of aluminum foil Leave to rest for 10 to 15 minutes. 
12. Using a sharp carving knife, carve up the chicken and serve with the roasted vegetables. 

Notes

• Feel free to add other vegetables to the pan, along with the carrots & potatoes. Quartered onions and celery are two of our favorite "upgrades". 
• After this delicious dinner, we love to use our free-range chicken frame to make a nourishing chicken broth. 
• Place the chicken frame into your slow cooker. Add 2 bay leaves, black peppercorns, and any vegetable scraps you have on hand. Cover with filtered water and cook on low for 24 hours.