Pot Roast Recipe

Pot Roast Recipe

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.

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Standing Rib Roast

Standing Rib 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!!

Suggested Paste - 

1: Garlic 
2: Olive oil 
3: Pepper 
4: Finishing salt 
5: Butter
6: Fresh rosemary

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