Thick cut roast 3-5 lbs. Sea salt and good quality black pepper 3 large carrots 3 medium turnips 3 medium beets (golden if you can find) 3 medium red potatoes 2 small to medium sweet potatoes 3/4 cup water or beef stock* 3 tablespoons extra virgin olive oil  

We used a bone-in Madison Meats grass fed Angus rump roast -- photos shown.   

Pre-heat oven to 275 degrees.  

In a large Dutch oven, heat oil stovetop on medium high heat. Salt and pepper roast to taste. Brown roast on all sides. Turn off heat. Add root vegetables around roast. If using bone-in roast you can add water (*if not bone-in we would suggest beef stock, as the bone will make its own stock during cooking time). Cover with lid. Place in pre-heated oven for 11-12 hours. This roast recipe could be prepared in a crockpot, but we opted for the Dutch oven method, per Mrs. Andrews' recipe.  

Remove from oven. The roast should fall off the bone.  Place roast on serving platter and surround with root vegetables.   

As the meat rests briefly, immediately pour au jus and smaller pieces of vegetables into a blender and puree.  If you prefer a thicker au jus, add a few more vegetables to the blender to thicken. Pour au jus over roast and vegetables and serve.

This is a Delta inspired Comfort Food Recipe. 

It came from our friend Kevin Pace Kantor. His Mother, Diana Andrews of Clarksdale, prepared one of our roasts with these ingredients. As Kevin put it she can make a kitchen hum! 

  • We like it because this is an all-in-one meal and prep time is minimal as vegetables need only a rough cut. 



Madison Meats roast (we cut a sirloin in half prior to cooking) 6-8 small red potatoes 6-8 carrots peeled & sliced into 2-3" pieces 1 white onion rough chop 4 cloves garlic peeled & smashed 1 soft drink 12 oz. (we used Dr. Pepper) 2-3 dashes Worcestershire sauce salt, pepper.

Salt and pepper roast or sirloin steak. Place in crock pot along with potatoes, carrots, onion and garlic. Add soft drink of choice and worcestershire. Cook on low for 5-6 hours 



(all organic vegetables)​  

5 stalks celery cut to your liking 1/2 purple onion chopped coarsely 1/2 white onion chopped coarsely 10 new potatoes 1 bunch carrots cut to your liking 1 package mushrooms cut to your liking 1 can low sodium organic cream of mushroom soup 1 Madison Meats chuck roast  

Place the white onion on the bottom of a cast iron dutch oven. Salt and pepper chuck roast and place on top. Sprinkle on 2T flour (gluten free at Sherry's house and ours). Place potatoes and carrots around roast. Place all mushrooms and purple onion on top of roast. Put can of cream of mushroom soup over top of roast. Add 3 cans water. Put lid on dutch oven and cook in oven at 275 degrees for 4-4 1/2 hours.  

This recipe comes from our friend Sherry Pratt. Sherry is a Health Coach and Board Certified Holistic Health Practitioner, AADP.   

Email us for contact information for Sherry.