Leslie's Kitchen: Grass fed beef with shiitake mushrooms
Leslie's Kitchen: Grass fed beef with shiitake mushrooms
Posted on
February 02, 2024
achilleas petris

This dinner recipe is simple, delicious, and nutritious. Sear the meat and slow cook in your Dutch oven while you’re out running errands. Serve over pasta and top with a spoonful of shiitake mushrooms.



  • • 4 pound chuck roast
  • • 1 yellow onion, diced
  • • 4 cloves garlic, crushed
  • • 3 carrots, sliced
  • • 1 1/2 cups mushrooms (I used shiitake mushrooms)
  • • 14 ounces beef or bone broth
  • • 1 pound of pasta - follow manufactures recommendation for cooking
  • • 1/2 cup red wine for deglazing or to saute mushrooms (optional)
  • • You will need a few TB avocado and/or olive oil and butter for searing the meat and sauteeing onions and mushrooms.

    1. Preheat oven to 260 degrees F.
    2. Rinse and dry chuck roast. Liberally salt and pepper all sides.
    3. In a Dutch oven set on medium heat, add 2 TB avocado oil. When hot, add meat and sear until slightly brown on both sides.
    4. Remove the roast and add a TB of olive or avocado oil. Add onion and sautee until fragrant, slightly translucent and browned.
    5. Deglaze with 1/3 cup broth or wine.
    6. Add roast back to the Dutch oven along with the carrots.
    7. Cover and cook for about 5 or 6 hours. Meat should be falling apart when done.
    8. Serve over cooked pasta and top with sauteed mushrooms.
    9. Mushrooms: Add 1 TB butter plus 1 TB olive oil to skillet. Add sliced mushrooms and cook for about 10 minutes or until soft.

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