Cooked low and slow on our stovetop, this New Zealand Pasture-Raised Beef Chuck transforms into a fall-apart tender pot roast. The secret lies in slow cooking at low heat which is what melts the tough connective tissue between the muscle fibres, leaving you with tender meat that pulls apart with your fork. The concoction of braising onions, garlic, carrots, veal bone broth and potato together with the chuck make this a satisfying, flavorful and succulent dinner!
This meal uses veal bone broth which is an excellent source of minerals and is known to boost the immune system (chicken soup when you are sick anyone?) and improves digestion. Its high calcium, magnesium, and phosphorus content make it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content.
Pro-tip: Like most stews, Pot Roast tastes even better the next day, making it an excellent meal to stock extra for the day after i.e. Sunday. Be sure to order 2 of these :-)
Ingredient: Pasture-Raised Beef Chuck, Onion, Dutch Bintje Potato, Leek, Carrot, Celery, Tomato, Veal Bone Broth, Broccolini. Parsley, Boundary Bends Extra Virgin Olive Oil, Fleur De Sel (Evaporated Natural Sea Salt).