From: Jesse Cool

Serves 8

Having gone through lean financial times, I learned how to cook with cuts of meat that are less expensive and typically need slow cooking to tenderize the meat. Chuck or pot roast is a cut of beef that I love. Through hours of cooking over low heat, the meat becomes tender, absorbing seasonings and flavors of the ingredients that are cooked alongside.

Ingredients

1 organic grass-fed chuck or bottom round roast (about 3 pounds)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 cups organic vegetable or beef broth
2 tablespoons Dijon mustard
10 large garlic cloves, chopped
2 tablespoons chopped fresh thyme
3 large organic potatoes, peeled and cut into large chunks
3 large organic carrots
3 large organic leeks, whites only, sliced and washed thoroughly, or onions

Directions

Preheat the oven to 500°F.

Place the roast in a large roasting pan and sprinkle with the salt and pepper. Roast for 45 minutes, turning once.

Meanwhile, in a large measuring cup, combine the broth, mustard, garlic, and thyme.

Reduce the heat to 350°F. Pour the broth mixture over the meat, cover, and roast for 1 hour. Add the potatoes, carrots and leeks.

Roast for 2 hours, or until the meat is very tender when tested with a fork.