Recipe adapted for kosher cooking from The New York Times. Serves 6-8.
- 3lbs Grow and Behold Chuck Roast
- 4 cups Grow and Behold Beef Bone Broth
- 3 tablespoons canola oil
- 4 tablespoons of schmaltz
- 2 medium red onions, cut into quarters
- 4 carrots, peeled and cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 large rutabaga, peeled and cut into 12 to 16 pieces
- 8 cremini mushrooms, halved
- 2 parsnips, peeled and cut into two-inch pieces
- 1 head garlic, top cut off to expose the cloves
- ¾ cup of tomato paste
- 2 bay leaves
- 3 sprigs of rosemary
- 1 ½ cups of red wine
- Salt and pepper, to taste
- Preheat the oven to 340 degrees. While the oven heats up, on the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove the meat and set aside on a plate.
- Reduce the heat to medium and add schmaltz to the pan. Add in the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color and soften, 8 to 10 minutes.
- Add tomato paste and cook, making sure to stir frequently, until it has slightly darkened, about 5 minutes.
- Add the bay leaves, rosemary, and wine and cook- stirring occasionally, until the liquid is reduced, around 5 to 7 minutes.
- Return meat to the pot. Add broth, then cover and transfer to the oven. Cook for around 3 hours, or until the meat has softened (if you would like to shred the roast, keep in the oven for around 30 minutes longer).
- Let the roast sit at room temperature for at least 10 minutes, then move to a cutting board to slice. Discard the bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Then, serve slices of meat in shallow bowls along with the vegetables and a generous amount of the cooking liquid ladled over top.