Roasts
Sunday dinner starts here.
Chuck, rump and round roasts — the big cuts that feed a table and leave leftovers for the week. Low oven, covered, with a little liquid, and enough time for the connective tissue to break down into something that falls apart under a fork.
Preparation
Season the night before if you can. Bring it out of the fridge an hour before the oven.
Best cooked low & slow.
Storage & Thawing
- Thaw beef in the refrigerator, never on the counter. Plan on roughly 24 hours for every 5 lb of a large roast, and overnight for steaks and ground beef.
- Keep it on a rimmed plate or sheet pan so any juices stay contained and away from other food.
- Once thawed, ground beef should be used within 1–2 days; steaks and roasts within 3–5 days.
- For food-safety guidance on thawing, storage times and safe handling, follow the USDA's current recommendations.
Which box?
Roasts appears in these Alaron Farms packages, subject to seasonal allocation:
- Farm Table
- Homestead
- Heritage Reserve
What to make with roasts
Red Wine Braised Beef
Chuck, red wine and three hours in a low oven — the deep, glossy braise that anchors a Sunday table and gets better on Monday.
View Recipe
Sunday Pot Roast
One pot, a low oven and a few hours of patience — the Sunday dinner that feeds a table and leaves leftovers for the week.
View RecipeReady to put better beef on the table?
Choose the Alaron Farms box that fits your household, select your delivery rhythm and tell us how your family likes to cook.