Pot-roasted grass-fed beef chuck with winter root vegetables from The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat by Bruce Aidells

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  • Serious Eats

    Rich, unctuous, and rib-stickingly satisfying, this is a pot roast I'd even serve to company. I wanted a little more aggressive seasoning on the roast; next time I'd up the rub ingredients a bit.

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