VT Natural Beef Bottom Round roast, Top Round roast, or Chuck Roast

¼ water

1 ½ cups barbeque sauce

chopped garlic

black pepper

Place roast in a crock pot with 1/4 cup of water and cook on high until the meat separates from the bone and fat easily. Remove roast from crock pot and pull meat away from fat and bone with a fork, discarding the fat and bone. Leave at least 1/2 cup of the beef broth in the pot and ad 1 – 1/2 cups of your favorite barbecue sauce, chopped garlic and black pepper.  Return the meat to the pot and stir into sauce. Let simmer on low for 1/2 hour.

Serve over noodles, baked potatoes or on a sandwich bun.  The family will remember this one!

1-3lbs package of hamburger

2-4 large red peppers

2-4 large portabella mushrooms

1 whole garlic

2 tbsp olive oil

2 tbsp butter

½ cup mayo

1 tsp. Cajun red pepper

sea salt, ground pepper

bottle balsamic dressing

1 tbsp minced garlic

Marinade portabella mushrooms in balsamic dressing and minced garlic. Roast halved red peppers and peeled garlic cloves in oven until softened. Skin peppers and slice.

Cook 8oz burgers in pan seasoned with butter, olive oil, sea salt and fresh ground pepper.

Mash garlic from oven and add to mayo with Cajun pepper. Place burger on lightly toasted bun. Apply mayo, red peppers and mushrooms. Serve.

Ingredients:

3lbs VT Natural Ground Beef

1 large bag of frozen corn

8 mashed potatoes

8 oz. cheddar cheese, shredded

4 tbsp butter

8oz beef broth

2 tbsp Worcestershire sauce

corn starch

Brown hamburger in frying pan. While cooking burger, in separate pot, combine broth and Worcestershire sauce. Bring to boil and add corn starch until thickened. Combine sauce and beef in frying pan, then put into a deep casserole dish.

Add frozen corn atop beef. Then add previously prepared mashed potatoes atop corn. Cook in oven at 350° for 20-30min. Add cheese to the top and cook another 10min.

1 VT Natural Beef Roast

1 large onion

2 cloves minced garlic

2 cans beef broth

6 potatoes

small bag baby carrots

desired amount fresh green beans

fresh ground pepper

seasoning salt

1 tsp oregano

In large crock pot, add ½ can beef broth, minced garlic, and onion, sliced. Allow to cook on high for 15min. While cooking combine ground pepper and seasoning salt on a plate. Rub the pepper and salt mixture on the roast. After 15min. add cut potatoes and oregano. Allow to cook 30min. on high. Add roast and other veggies. Allow to cook on high another 1-2 hours, then turn to low for remainder. Time will vary, so check every half hour to see if meat is tender and falls apart easily.

4 NY Strips, Sirloin, or Top Round Steaks

½ cup finely chopped seeded cucumbers

¼ cup prepared ranch dressing

1 tbsp. Garlic-pepper seasoning

1 small tomato, seeded, diced

Combine cucumber and dressing in small bowl. Set aside.

Press garlic-pepper seasoning evenly onto beef steaks. Place steaks on grid over medium, ash covered coals. Grill, covered, 9 to 11 minutes for medium doneness, turning once.

Serve steaks with cucumber sauce. Garnish with tomato if desired.

2 lbs. hamburger

1 package beefy onion soup mix

½ cup Progresso bread crumbs (Italian style)

½ cup parmesan cheese

15oz can tomato sauce

1 tbsp Franks Red Hot

2 tbsp Worcestershire sauce

Mix together all ingredients, except ½ can tomato sauce. Push into a 9X9 in. pan. Cover with remaining tomato sauce. Bake at 350° for 45min.

1 small brick of Cabot Habanera Cheddar cheese

2 pounds (thawed) VT Natural Beef hamburger

1 tsp. minced garlic

A very hot grill!

Grate the whole brick of cheddar. Kneed the shredded cheddar and garlic completely into the hamburger. Form your favorite sized patties. Cook on the grill until medium and serve!

One 5-6lb. VT Natural Beef Rib Roast

Garlic granulate

Fresh ground black pepper

Soy sauce

2 cubes beef bouillon or beef base

An accurate meat thermometer

You will need a roasting pan with a rack to keep the roast suspended. Add enough water in the bottom to cover it, but keep it below the rack. Add the two beef bouillon cubes, or the equivalent beef base to the water. The water will help keep the meat from drying while it cooks and will create a larger volume of stock to make gravy.

Place the roast on the rack in the roasting pan, bone side down.

Sprinkle desired amount of garlic, fresh ground pepper and any other seasonings that you wish to use. Then drizzle soy sauce over the top of the roast. Adding the soy sauce and any seasoning while the roast is over the water in the pan helps flavor the stock that you can use to make gravy.

Place the roast in an oven that has been preheated to 325° and allow yourself at least 2 hrs cooking time.

Grass-fed beef has a tendency to cook at a faster rate that normal beef, so don’t rely on cooking time per pound. You have to pay attention to the internal temperature.

Remove the roast to a cutting board at your choice of the following temperatures:

-          115° for rare

-          125°for medium

-          140°+ for well

Allow roast to “rest” on the cutting board for about 8min. before slicing. This prevents the meat from drying out. Slice the roast between the bones, or make it boneless by cutting the meaty portion of the roast away from the bone before slicing.

To make gravy simply add a flour and water slurry to the remaining stock and stir continuously until gravy comes to a boil. The gravy will not thicken to the fullest until it reaches a boil.