Howdy, friends! There’s something downright magical about slow cooking—transforming simple ingredients into rich, hearty comfort food that warms you from the inside out. And today, we’re doing just that with our Creamy Mustard Beef, starring none other than our grass-fed chuck roast from Permaculture Pastures.

 


This recipe is a true celebration of all things cozy. Tender, melt-in-your-mouth beef, earthy mushrooms, and a creamy, tangy mustard sauce come together in perfect harmony. Whether you’re feeding your family or hosting a weekend gathering, this dish is sure to impress—and better yet, it’s ridiculously easy to make.


Why Grass-Fed Chuck Roast?


Let’s talk about the star of the show: our grass-fed chuck roast. Raised on nutrient-rich pastures, this cut boasts bold flavor and exceptional tenderness. Grass-fed beef isn’t just better for you—it’s better for the environment and, of course, your taste buds. When slow-cooked, this roast becomes fork-tender, soaking up every ounce of that luscious creamy mustard sauce.


Let’s Get Cooking!


Ingredients:

2 pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch cubes

Salt and pepper

3 tablespoons vegetable oil

1 pound white mushrooms, sliced thin

½ cup minced onion

2 garlic cloves, minced

2 tablespoons all-purpose flour

1½ cups water

½ cup low-sodium beef broth

¼ cup Dijon mustard

2 tablespoons soy sauce

1 cup sour cream

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh parsley


Instructions:

1. Sear the Beef:

Pat your grass-fed beef dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat until it’s just smoking. Brown half of the beef, turning as needed, about 8 minutes. Transfer to a bowl and repeat with 1 tablespoon of oil and the remaining beef.

2. Sauté the Veggies:

Add the final tablespoon of oil to the pot and reduce the heat to medium. Toss in the mushrooms, onion, and ¼ teaspoon of salt. Stir occasionally, letting the mushrooms release their juices and brown up nicely—this takes about 7–10 minutes. Add the garlic and a pinch of pepper, cooking until fragrant (about 30 seconds). Sprinkle in the flour, stirring for 1 minute to cook off that raw flavor.

3. Build the Sauce:

Whisk in the water, beef broth, Dijon mustard, and soy sauce, making sure to scrape up all those flavorful browned bits from the bottom of the pot.

4. Simmer to Perfection:

Return the beef and any accumulated juices to the pot. Bring the mixture to a gentle simmer, cover, and cook, stirring occasionally, for 1 to 1½ hours, or until the meat is fall-apart tender and the sauce is thickened.

5. Finish with Creamy Goodness:

Ladle ½ cup of the warm sauce into a bowl and whisk it with the sour cream. Off the heat, stir the sour cream mixture and lemon juice into the pot. Taste and adjust seasoning with salt and pepper.

6. Serve & Garnish:

Sprinkle with fresh parsley and serve over buttery mashed potatoes, egg noodles, or even fluffy rice.


Final Thoughts


This Creamy Mustard Beef is more than a meal—it’s an experience. Every bite showcases the robust flavor and tenderness of our grass-fed chuck roast, elevated by that velvety sauce. Trust me, this recipe will have your family reaching for seconds (and maybe thirds!).


So, what are you waiting for? Grab one of our grass-fed chuck roasts today, fire up your Dutch oven, and let the magic of slow cooking fill your home with love and flavor.


Happy cooking,

-Addison Smith

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