A New Year's Feast

Our family went on an unprecedented trip to Sunriver, Oregon over the New Year's holiday to ring in 2006. There were six adults and three kids in one house and we took turns cooking over the five day vacation. We wanted meals that were quick, easy, and of course, tasty. Of all the meals prepared, three of the "family favorites" included grass fed beef from Williamson Farms in George, Washington (yes, there really is a town named 'George' in the state of 'Washington'). We used ground beef to make taco casserole and spaghetti and a chuck roast to make french dip sandwiches. The roast was so tender and flavorful we ate every bite of a boneless 5 lb. roast! And the preparation was so simple - brown the roast at 350 degrees for about 40 minutes, then sprinkle a packet of dry onion soup mix over the roast and about a cup of water in the bottom of the pan. Reduce heat to 300, place lid on roasting pan and cook approximately 3 hours. That was it! It was so yummy we could have eaten it without anything else, however we did put the beef on french rolls and dip it in au jus. Everyone should give this tasty treat a try!

FYI - for grass fed beef from Williamson Farms go to www.williamsonfarmsbeef.com or if you live in the Puget Sound area you can buy it fresh at PCC Natural Markets. Enjoy!