There's a reason pot roast has been a fixture of Sunday dinners for generations. It asks little of you beyond patience, and it rewards that patience with a roast so tender it gives way to a fork. This is a slow-braise recipe, so once the prep is done, all you need to do is put it in the oven.

When winter settles over the prairie and the pastures disappear under snow, it's not uncommon for our customers to ask, "If your cattle are grass-fed and finished, what do they eat when there isn't a blade of grass in sight?" -- The answer starts months earlier, while the pastures are still lush and growing.

Our cattle don’t spend the summer in one spot. Instead, we move them across the land in small sections, shifting them to fresh grass as often as we can. It’s a practice that goes by a few different names — daily move grazing, rotational grazing, or mob grazing — but the principle behind it is simple.