Sunday Roast Dinner

Slow-cook a grass-fed beef roast with seasonal vegetables, serve it with rye sourdough and turn the leftovers into an easier Monday.

Serves: 6  ·  Total time: 3 hr 30 min

From Iron & Acre

• 1 Grass-Fed Slow Cook Roast (3–4 lb)
• 1 Cooking Vegetables — Expanded package
• 1 FlaRa Farmers Rye Sourdough loaf
• 1 package Gourmet Mushrooms (optional)
• 2 tbsp Nordic Creamery Everyday Butter (optional)
• Chef’s Herb Bundle, chopped (optional)

From your pantry

• 1 tbsp cooking oil
• 2 cups beef broth or water
• Kosher salt
• Black pepper
• Garlic (optional)

Method

1. Heat the oven to 300°F. Pat the roast dry, season it generously and brown it in a covered Dutch oven with cooking oil.
2. Add the sturdy cooking vegetables and 2 cups broth or water. Cover and roast until the beef is fork-tender, about 3 to 4 hours.
3. If selected, sauté the mushrooms in Everyday Butter—or cooking oil—in the final 10 minutes. Finish with selected fresh herbs.
4. Confirm the roast has reached at least 145°F, then rest it for at least 3 minutes before slicing or pulling.
5. Serve with the vegetables, pan juices and rye sourdough.

Storage and reheating

Cut large leftovers into smaller portions, place in shallow containers and refrigerate within 2 hours. Use within 3 to 4 days or freeze. Reheat to 165°F.

Food-safety note: Whole beef roasts require at least 145°F and a 3-minute rest; this slow-cook recipe continues until fork-tender. Reheat leftovers to 165°F.

Shop the ingredients

• Grass Fed Slow Cook Roasts (1 • 3-4lbs) — Iron & Acre
• Cooking Vegetables — Expanded (6) — Iron & Acre
• FlaRa Farmers (Rye) Sourdough — Iron & Acre
• Gourmet Mushrooms (8 oz) — Iron & Acre
• Nordic Creamery Everyday Butter (12oz) — Iron & Acre
• Chef’s Herb Bundle — Living Roots Farm

Make This Meal