2 pounds grass-only chuck roast
2 tablespoons lard or cooking oil
1 yellow onion, diced
4 cloves garlic, minced
3 carrots, sliced into rounds
1 cup red wine
3 cups chicken broth
1 cup frozen peas
Garlic rosemary mashed potatoes- about 3 cups worth
Fresh rosemary sprigs
Thaw chuck roast and cut into chunks about 1-1 1/2 inches big. Season with salt and pepper. Heat an enameled cast iron pot over medium-high heat. Add lard or oil and sear the beef in small batches. Sear for about 6 minutes, turning to make sure all sides are browned.
Add diced onions and stir for a minute more. Add minced garlic, carrots, wine and broth. Scrape the bottom of the pot with a wooden spoon to loosen the browned bits and bring to a boil. Lower heat and simmer uncovered for at least one hour, but up to two.
After the beef chunks are tender and shred easily remove them from the pot with a slotted spoon and let cool on a plate. While beef is cooling add frozen peas to the pot and cook for about 5 minutes. Shred the beef and layer it in a baking dish. Using the slotted spoon remove the vegetables from pot and layer on top of the beef. If there is any liquid remaining save it for a soup base with any leftovers.
Spread the garlic rosemary potatoes on top of the vegetable layer.
Bake in a 350 F degree oven for 20 minutes. Remove from oven and garnish with the rosemary and serve.
By Anna Wills