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Follow these tips when cooking any pasture-finished roast (rump,
eye-of-round, chuck, arm, 7-bone, brisket),
stew meat, or soup bone.
 | Whether grain- or pasture-raised, roasts are generally prepared in the
same manner. |
| Brown (sear) the roast if you prefer,
usually without liquid. Such searing may help seal in flavor and juices. |
| We get the best results by cooking roasts in a conventional or dutch oven, but a
crock pot or
a pressure
cooker will suffice. Add your favorite seasonings and water if you
wish, say a 1/2 cup. |
| Cook at a low heat setting (180-200) for several hours until it reaches your desired
doneness, but DO NOT OVERCOOK! Some of our customers start the roast on
low before leaving for work and return home to a tender roast that has
filled the house with a pleasing aroma. This works great, provided you
know what you're going to have for supper prior to leaving for work in the
morning. For faster preparation, others have suggested using a high setting for
about 2 hours and then adjusting it to a low setting for a couple more hours. |
| Add potatoes, carrots, and other vegetables, for the last hour or two
for a nourishing and tasty meal. |
| The pot roasts (arm 7-bone chuck, cross-rib) are very forgiving of
cooking errors. Don't be afraid to experiment with them. |
| Unlike most briskets, ours are not fatty. They are trimmed
close, so they cook much like a rump roast. Both require a
little more attention than pot roasts. And the eye of round
requires the most attention since it's the leanest of the roasts and can
easily dry out if overcooked. |
| The stew meat works great in a pot of stew, of course, but also
lends itself well to soups and stir-fry recipes. Just cook partially and toss the pieces into the
pot to finish cooking. |
| Short ribs are best prepared in a crock pot where they can cook
slowly with retained moisture. |
| Likewise, our soup bone and marrow bone are wonderful in just about any soup or
stew, but they also make a fine beef broth. The marrow is
nutritious and pets love to chew on the left-over bones. |
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