Sounds fancy, but it really isn't. If you are like me, most nights I just want to cook something easy, healthy, and that everybody in the family will eat. Just this 6 ingredients make for a great meal! Prep takes me about 10 minutes (no more!) and it roasts in just over an hour. I pair it with steamed broccoli or other vegetable, and there's our dinner. Easy and soooo good!
*you can substitute the mustard for 2-4 teaspoons grated horseradish.
Season the chuck roast with salt and pepper and rub minced garlic all over the meat.
Allow the roast to come to room temperature on the kitchen counter while you preheat the oven to 300 degrees F.
place the meat in a pan and roast, uncovered for about 24 minutes per pound or until the internal temperature is between 120 and 140 degrees.
Let rest of a few minutes, cut, and enjoy!
In the spirit of “new year, new you health resolutions”, I figured I’d talk about one of the healthiest products we have at our farm. Beef liver.
Now hold on, don’t go… I know many of us didn’t grow up eating liver, and maybe you are disgusted by it (I was!), but I beg you to please stay with me and at least read the rest of this post.
While studying nutrition, I heard so much about the health benefits of beef liver- it was even sometimes called a “super food”! Interestingly, it was once a popular and treasured food source, but liver has fallen out of favor. This is unfortunate because liver is possibly one of the most nutrient-dense foods on the planet, and inexpensive too!
It is rich in protein, low in calories, and packed with essential vitamins and minerals. People often look to fruits and vegetables for vitamins and minerals, but liver far surpasses them all in terms of nutrient content. A small amount of liver provides well over 100% of the RDI for many essential nutrients.
Here are some nutrients found in a 3.5-ounce serving of beef liver:
How to Include Liver in Your Diet:
I admit it, liver has a unique taste, which some people love, and others hate. I know it was tough for us to stomach it the first time we tried it, so I’ll give you that, BUT… here are some suggestions on how to include it in your diet and get these great nutrients:
Recipes to Try:
While our recommended way to start eating liver is the "mince, freeze, and add to ground beef" method, here are a couple of good recipes if you want to try.
This might be the best Liver and Onions Recipe we've found:
Beef Liver Pate:
P.S. Beef Heart has a much, much milder flavor than liver and has some of the same nutrients. It’s a lot like ground beef, but I would classify it as “sweeter.” Whereas you’d only add 1-2 cubes of liver to any dish, it’s pretty easy to add up to a quarter pound of heart to a pound of ground beef, even in grilled hamburgers!
***Both Beef Liver and Beef heart are FOR SALE on our web store- so give it a try and REALLY get healthy this new year!***
Grass-fed beef is much lower in fat than its corn fed counterpart. This may mean that your beef can dry up faster or become overcooked much quicker than corn fed. Without the added fat from corn, grass-fed beef tastes like... well, beef! but you want to know how to cook it properly.
The name of the game is to keep the meat moist, an easy task when you consider the following tips:
Happy cooking and enjoy your beef!
Marisa usually writes about nutrition, grass fed beef, organic agriculture, as well as sharing delicious recipes; Paul writes about farm work- sharing his stories and experiences, and sometimes... we both collaborate on a story!