The perfect box for the winter cold!

ONLY AVAILABLE WHILE SUPPLIES LAST

The Box Includes:

• 1 Chuck Roast (roughly 2 to 2.5lbs)
• 1 Arm Roast (roughly 2 to 2.5lbs)
• 1 Rump Roast (roughly 2 to 2.5lbs)
• 2 packs of cube steaks (2 - 8oz steaks per pack)
• 2 packages stew meat (1lb per pack)

Recipe Suggestions:

Herb-crusted Slow-Roasted Arm Roast

Ingredients: For this recipe, you'll need a 3 to 4-pound beef arm roast, 2 tablespoons of olive oil, 4 cloves of minced garlic, and 1 tablespoon each of finely chopped fresh rosemary and thyme. You'll also need 1 teaspoon of dried oregano, salt and black pepper to taste, and 1 cup of beef broth or red wine for deglazing.

Instructions: Preheat your oven to 325°F (163°C). Mix olive oil, garlic, rosemary, thyme, oregano, salt, and pepper to make a herb paste. Rub the paste over the arm roast. Place the roast in a roaster and cook for 2.5 to 3 hours, or until it reaches 135°F for medium-rare. Let the roast rest for 15-20 minutes, then deglaze the pan with beef broth or red wine to make au jus. Slice roast against the grain and enjoy!

Perfect Rump Roast

Ingredients: For this recipe, you'll need ¾ cup red wine (divided), 7 tablespoons olive oil (divided), 1 ½ tablespoons kosher salt, 2 teaspoons Italian seasoning, 1 teaspoon red wine vinegar, ½ teaspoon ground black pepper, and a pinch of garlic salt. You'll also need a 2 ½-pound rump roast, 1 tablespoon salted butter, 1 cup beef broth, 2 cloves of minced garlic, and additional salt and black pepper to taste.

Instructions: Whisk together ¼ cup red wine, 3 tbsp olive oil, salt, Italian seasoning, red wine vinegar, black pepper, and garlic salt. Marinate the roast in a resealable bag for 8 hours or overnight. Sear on all sides in butter over medium-high heat for 10 minutes. Transfer the roast to a slow cooker, add carrots, celery, broth, onion, parsley, the remaining wine, olive oil, garlic, and seasoning. Cook on low for 9-10 hours, until tender and reaching an internal temperature of at least 145°F.

Easy Beef Stew

Ingredients: For this recipe, you'll need 2 tablespoons olive oil, 2 lbs beef stew meat (cubed), 1 tablespoon Worcestershire sauce, 1 tablespoon apple cider vinegar, and 2 tablespoons tomato paste. You'll also need 1 teaspoon garlic powder, 1 tablespoon onion powder, 2 teaspoons dried thyme, 2 teaspoons dried sage, 1 teaspoon salt, and 3 cups beef broth. To thicken the stew, you'll need 3 tablespoons cornstarch and 3 tablespoons water.

Instructions: Sautée olive oil in the Instant Pot, then brown the cubed beef on all sides. Stir in Worcestershire sauce, apple cider vinegar, tomato paste (if using), garlic powder, onion powder, thyme, sage, and salt. Add beef broth, carrots, celery, and potatoes. Close the lid, set the vent to sealing, and cook on the meat/stew setting for 35 minutes. Release pressure, then stir in a slurry of cornstarch and water. Add frozen peas, press sautée, and cook for 5-10 minutes until the sauce thickens and peas are tender. Let cool for 5-10 minutes before serving. Store leftovers in the fridge.

Chicken-Fried Steak

Ingredients: For this recipe, you'll need 4 cubed steaks, 1 cup whole milk or buttermilk, and 1 large egg. You'll also need 1 cup all-purpose flour, ¼ cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp cayenne pepper, kosher salt, freshly ground black pepper, and vegetable oil for frying.

Instructions: Set up a dredging station with a milk and egg mixture in one bowl, and a flour, cornstarch, garlic powder, onion powder, cayenne, salt, and pepper mixture in another. Dredge each steak first in the milk mixture, then in the flour mixture. In a skillet, heat oil over medium heat and fry the steaks for about 4 minutes per side until golden and crispy. Drain on paper towels and season with salt and pepper. Serve with mashed potatoes and gravy.