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Indian Creek Angus Overnight 100% Grass-Fed Pot Roast

2-3 lb chuck roast (bone in)
2 TBSP olive oil
Salt
Pepper
2 TBSP Worcestershire sauce
1 TBSP soy sauce
1 TBSP brown sugar
1 onion, chopped
2 cups of water

Allow chuck roast to thaw in the refrigerator overnight. Then 2 hours before cooking, take out of refrigerator and allow roast to reach room temperature.

Preheat oven to 200 degrees. Put olive oil in a cast iron pot, and heat on medium heat on the stove. Salt and pepper the roast, and coat both sides with Worcestershire sauce. Brown each side of the roast for about 5 minutes. Add the soy sauce, brown sugar chopped onion and 2 cups of water. Place in oven for 8-9 hours (we do it overnight). Meat should fall off the bone. Serve with vegetables and potatoes or pasta. Reserve any leftover broth for cooking vegetables or stews.