Super Bowl “Broth” Roast

Ok guys.  We took the standard roast and tweaked it a bit here.  This recipe can be altered depending on what you have on hand.  We used:

  • -mushrooms
  • -carrots
  • -onions
  • -potato
  • -rosemary, thyme, black pepper, salt
  • -2 pounds grass-fed chuck roast
  • -MAGIC INGREDIENT: HOMEMADE BEEF BONE BROTH

Start a chuck roast or any other slow cut of meat in a crock pot in the morning.  Add seasonings and a little broth.  Cook on low.  Halfway through cooking remove the roast and chop into whatever style pieces you like.  We did bite sized chunks.

Chop up vegetables and place on a big oven sheet.  We used a pizza pan.  Coat with a little olive oil to prevent sticking.  Season the vegetables with whatever you like.  Bake in the oven at 400 degrees for about 20 minutes.  Now here is the switch.  Take the vegetables out and let cool for 2-3 minutes.  Transfer to a large bowl.  Drizzle HOMEMADE BEEF BROTH over the vegetables and mix together.  This coats them so they sizzle up nicely in the oven.  Add more seasonings here if you want as well.  Cook for another 20 minutes or so until vegetables are soft on the inside and crisp on the outside.

Remove meat chunks and vegetables and combine in a bowl or on a plate.  Drizzle  the extra beef broth on top.  Since today was superbowl inspired we named it the “Superbowl Broth Roast.”  Enjoy.

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