Ingredients

• 2 lbs boneless Tink’s Grass-fed Beef roast

• 1 lb. Tink’s Grass-fed beef bones (optional)

• 2-3 Tbsp. vegetable oil

• 1 Tbsp. butter

• 3 Tbsp. onion chopped fine

• 3 Tbsp. carrots chopped fine

• 2 Tbsp. celery chopped fine

• 1 1/2 cups dry red wine

• 1 cup water

• 1 cup chopped Farmer’s Market tomatoes

• 1 sprig of fresh Farmer’s Market thyme or a pinch of dried thyme

• A few leaves of Fresh Farmer’s Market marjoram or oregano

• Salt and freshly ground pepper to taste

Directions

1. Preheat oven to 350 degrees, choose an oven proof pot with a tight fitting lid that will accommodate the meat, but without a lot of extra space.

2. Brown meat in vegetable oil, then set aside on a plate

3. Add the butter to the remaining oil and cook the onions over medium heat until lightly browned. Now add carrots and celery and cook for 4-5 minutes longer.

4. Add the wine and allow it to bubble briskly for a minute then add back the meat and bones if you have them. Pour in the water, tomatoes, herbs and salt and pepper and bring to a boil.

5. Cover the pot place in oven cook for 3 hours turning the meat every 30 minutes you might need to add a little water if it becomes dry cook until very tender.

6. Take up meat onto a platter and cover 7. If the juices are to thin, boil the liquid for a few minutes on top of the stove to reduce and concentrate flavors. Now pour the sauce over meat and ENJOY!

Cook’s Note:

Remember, grass fed meat cooks in about 1/3 of the time of other beef!