ROOTS

INQUIRE ABOUT OUR P/U & DELIVERY SERVICE @ FREMONT'S AIRPORT... We have free hiking & jogging trails for our friends & patrons w/reservations............... This month's recipes =) Chuck Roast with Noodles 1 – 3 lb. grass fed beef chuck roast or arm roast ½ cup onion 2 Tablespoons olive oil 2½ cups water, divided ½ teaspoon Celtic sea salt 14 ounce can organic beef broth (or make your own) Ground black pepper to taste 16 ounces of egg noodles. In a roasting pan, brown roast and onion in oil. Add ½ cup of water and the sea salt. Cover and bake at 325 degrees for 2½ - 3 hours or until the meat is tender. Remove roast and keep warm; add broth and remaining water to pan. Bring to a boil; add noodles and cook for 8-10 minutes or until noodles are tender. Drain; season with pepper. Serve with roast. Yields: 8 servings. Herb Rubbed Sirloin Tip Roast 1 ¼ Tablespoons paprika 1 Tablespoon kosher salt 1 Teaspoon garlic powder 1/2 teaspoon ground black pepper 1/2 teaspoon onion powder 1/2 teaspoon ground cayenne pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 2 Tablespoons olive oil 1 (3 lb.) grass fed sirloin tip roast In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil. Allow mixture to sit about 15 – 20 minutes. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees. Let sit 15 minutes before slicing. ENJOY! =)