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Slow-Cooked Chuck Roast with Mashed Celeriac and Butter
This Week's Featured Recipe: Slow-Cooked Chuck Roast with Mashed Celeriac and Butter
1 grassfed chuck roast
4 large celeriac, peeled and cubed
3 carrots, cut into rounds
2 onions, roughly chopped
32 oz of beef stock, made from grassfed beef bones
1/2 bu ea, thyme and rosemary
4 tbsp grassfed butter
2 tbsp lard
Chevre, sour cream, or raw farmers cheese for topping
5 cloves of garlic, minced
1 bay leaf
2 cups red wine
salt and pepper to taste
Preheat oven to 300 F. Season roast with salt and pepper and heat a dutch oven or similar pot on high heat, brown in the lard, then remove.
Add carrots, onion and garlic to the pot and season with more salt and pepper until browned.
Pour the wine into the pan to deglaze, scraping up any bits that are stuck to the bottom. Put the roast back in the pot along with the stock and thyme, rosemary and bay. Place pot in oven until meat is falling apart tender.
Before the meat is done, boil the celeriac in salted water until tender, then mash with butter and salt.
Remove the meat and vegetables from the oven and place over celeriac mash,.
Simmer the leftover liquid over low heat on the stove top till the liquid begins to thicken, then pour over the dinner. Serve with chevre, sour cream or fresh farmers cheese. Enjoy!
This recipe was partially adapted from :https://www.wholelifechallenge.com