Cook on low for 6 to 7 hours or on high for 3 to 4, until the beef is nearly tender, then add the potatoes, cabbage, and carrots and cook for another 90 minutes until the beef is pull-apart tender.

Ingredients 907 g beef chuck roast, cut into 100 g cubes 1 tbsp salt 3 tsp black pepper 2 tbsp vegetable oil 1 large carrot, diced 2 stalks celery, diced 2 large white onions, diced 4 cloves ...

1 sprig fresh thyme Salt and pepper, to taste Canola oil Preheat a cast iron pan over medium heat. You’ll want a very hot pan but not too hot. Season with kosher salt and cracked black pepper.

Spread out over the baking sheet and sprinkle with a generous amount of salt and pepper. Roast in preheated oven until golden brown, 10-15 minutes. Spread the pieces of sirloin out onto a paper towel.

Trim fat cap on beef to 1/4-inch thickness. Place 2 cups trimmed fat in a small saucepan; set aside. Discard remaining fat. Rub beef all over with reserved crushed pepper–salt mixture, pressing ...

1 (1 pound/454 gram) beef tenderloin roast • salt and freshly ground black pepper, to taste Place stock (or broth) in a small pot, set over medium heat, bring to a simmer, and reduce to 1 cup.

Beef Roast ¼ cup coarsely cracked black peppercorns 2 tablespoons coarse kosher salt, plus more to taste 2 (5-inch) rosemary sprigs, broken in half, plus 2 Tbsp. fresh rosemary leaves, divided ...

For the roast and fennel: 1 beef ribeye roast bone-in (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds) Salt Roasted fennel 2 tablespoons coarsely ground mixed peppercorns (black ...