Moink in the Wild: Beef Roast

Roasting beef is easy, but if you’ve never done it before, here’s our fool-proof recipe! It’s cooked real slow, so you’ll need to be patient, but it’s ohhhh, so good!


  • Large piece of beef chuck roast
  • 2 tbsp oil
  • 1/2c Red Wine (semi-dry – nothing sweet)
  • salt and pepper to taste
  • 2 cups beef broth
  • 5 stalks celery
  • 7 sweet mini peppers (about a pint)
  • 6 cloves garlic, smashed and minced
  • 1 small cabbage, sliced thin
  • 3 sprigs rosemary


Generously salt the roast on all sides.

Heat a dutch oven to medium high and add the oil. Once the oil is hot, sear all sides of the roast. (To see if the oil is hot enough, put a drop of water in – if it sizzles, it’s hot!)

Remove the roast. Add in the broth and wine, and stir until all drippings are removed from the bottom of the pan.

Add all ingredients back into the dutch oven and cover with lid.

Bake in a preheated oven at 350 degrees for 4 hours. The roast will be falling apart.


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