Chuck Roast on the Grill

Chuck Roast on the Grill

Things you’ll need:

  • FSC Ranch Beef Chuck Roast (2 – 3 lbs.)
  • A grill
  • Charcoal
  • Blocks of wood for smoke flavor, like pecan or hickory
  • Meat injector
  • Spray bottle
  • Beef broth
  • Garlic powder
  • BBQ rub
  • Heavy duty aluminum foil
  • Meat thermometer

What you should do:

  • With a meat injector, inject your FSC Ranch Beef Chuck Roast with beef broth mixed with garlic powder.
  • Sprinkle your favorite BBQ rub on your roast. You don’t need to rub it in, though.
  • Set your grill up for indirect heating so that the charcoal are on one side of the grill.
  • Place the FSC Ranch Beef Chuck Roast on the opposite side of the grill where there aren’t any charcoal.
  • Place a few chunks of pecan wood (or your favorite smoke wood) on the coal side of the grill to add a light smoky flavor to your roast.
  • You are going to grill the roast for about 5 hours at about 250°F, which means there will be a lot of time to drink your favorite beverage of choice and catch up with a few socially distanced friends.
  • After an hour, check the temperature, and then using the beef broth and garlic mixture that is now in a spray bottle, spray the top of your roast.
  • When roast reaches 145°F, double wrap the roast in heavy duty aluminum foil and place the roast back on the grill.
  • Be sure to replace your meat thermometer after you wrap your roast.
  • Cook to approximately 200°F internal temperature.
  • Unwrap your roast carefully to save the juice. Pour the juice in a bowl to use on your roast before serving.
  • Let the roast rest for 20 minutes before carving.

Osso Buco

Osso Buco is also known as Cross-Cut Shank and comes from the cross-section of the leg.
• Osso Buco (2 to 3 lbs)
• 2 tablespoons all-purpose flour
• 1 tablespoon vegetable oil
• 1 cup finely chopped onions
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 1 cup dry white wine
• 1 can diced tomatoes
• Salt and pepper

• 1/2 cup packed fresh parsley
• 1 tablespoon grated orange peel
• 2 cloves garlic

1. Coat beef with flour. Heat oil in stockpot, brown beef on all sides. Pour off drippings.
2. Add onion, carrot and celery to stockpot; cook and stir 3 to 5 minutes. Add wine; cook and stir 2 to 3 minutes. Stir in tomatoes.
Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours.
For Gremolata:
3. Place parsley, orange peel and garlic in food processor or blender. Process until finely chopped. Cover and refrigerate until ready to use.
4. Remove beef, cut from bones; set aside. Skim fat from cooking liquid. Bring to a boil and cook 5 to 10 minutes. Salt to taste. Return beef to cooking liquid. Serve with creamy polenta; garnish with Gremolata.

Stacee’s Beef Stew

Stacee’s version of Beef Stew will sure to be your new favorite!


  • 1 lb. FSC Ranch Beef Stew
  • 2 medium potatoes, peeled and cubed
  • 1 can (14 ½ oz) beef broth
  • 1 can (11 ½ oz) V8 juice (sometimes I use the regular flavor, and sometimes I use the spicy flavor)
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped
  • 1 medium sweet onion, chopped (optional. You can leave it out if you don’t like onions.)
  • 3 bay leaves (Stacee uses the larger leaves because you have to fish them out later.)
  • ½ tsp salt
  • ½ tsp dried thyme
  • ½ tsp chili powder
  • ¼ tsp pepper
  • 2 Tbsp cornstarch
  • 1 Tbsp cold water
  • ½ c frozen corn
  • ½ c frozen peas



  1. In a 3 qt slow cooker, combine the meat, potatoes, broth, V8 juice, celery, carrots, (onion, or not), bay leaves, salt thyme, chili powder and pepper.
  2. Cover and cook on low for 7-8 hours or until meat is tender.
  3. Dig around the stew and discard the 3 bay leaves (It is easier to see if you use the big ones).
  4. In a small bowl, combine the cornstarch and water until smooth; stir into stew.
  5. Add corn and peas.
  6. Cover and cook on high for 30 minutes or until thickened.  

Stacee doubles the recipe if feeding a crowd.  If you don’t like a certain vegetable, leave it out and add in what you like.  Sometimes, Stacee adds frozen butterbeans in with the taters, carrots and celery.



Beef Stock

Make your own beef stock!


  • 6 to 8 pounds of FSC Ranch Beef Soup Bones (You can also use Marrow and Neck Bones.)
  • 2 cups diced yellow onions
  • 1 cup sliced carrot
  • 1/2 cup sliced celery
  • 2 tablespoons tomato paste
  • 1 gallon water
  • 10 black peppercorns
  • 3 to 4 sprigs fresh parsley
  • 2 cloves garlic
  • 2 sprigs fresh thyme
  • 2 bay leaves


  1. Preheat oven to 475°F.  Place FSC Ranch Beef Soup Bones, onions, carrots and celery in roasting pan.  Roast in 475°F oven 45 minutes or until browned, turning once.  Spread tomato paste over bones; roast 15 minutes.  Remove from oven; drain fat.
  2. Place bones and vegetables in large stock pot.  Scrape bottom of roasting pan to loosen any brown bits; add to stock pot.  Add water; bring to boil.  Add peppercorns, parsley, garlic, thyme and bay leaves to stock pot.  Simmer stock 8 to 10 hours, occasionally skimming off the top.
  3. Remove stock pot from heat; cool 15 minutes.  Strain stock through cheesecloth-lined colander into large bowl.
Beef stock may be portioned into multiple containers and frozen for up to 6 months.

Eye of Round

Nothing beats the comforting taste of Eye of Round Roast!


  • FSC Ranch Beef Eye of Round Roast approximately 2.5 lbs – depending on the amount of people you’re feeding. (1/2 a lb per person is the rule of thumb.)
  • 1 teaspoon of thyme
  • 1 teaspoon of basil
  • 1 teaspoon of oregano
  • 1 teaspoon of garlic
  • salt and pepper to taste
  • 1 tablespoon cooking oil
  • 3 large carrots
  • 1 large sweet onion
  • 3 pieces of Rosemary (If you have some in your yard, cut off three 3 inch pieces)
  • You will need a meat thermometer, aluminum foil, and a cast iron skillet.
  • Optional: You can also add celery and potatoes.



  • Pre-heat oven to 325°F
  • Mix thyme, basil, oregano, garlic, salt and pepper in a small bowl.
  • Dice onions, and set aside.
  • Cut carrots into 2 inch pieces, and set aside.
  • Rinse sprigs of rosemary, and set aside.
  • In a cast iron skillet, place a tablespoon of cooking oil and heat pan on medium high.
  • Sear all sides of the roast, and remove roast from pan placing roast on a plate.
  • Add onions to pan and sauté.
  • Add carrots to onions and place roast on top after coating with herb mixture from bowl.
  • Place rosemary on top of roast.
  • Place skillet in oven and bake at 325°F for 40 minutes (cooking time will vary depending on size of roast).
  • Using a meat thermometer, check temperature and remove from oven when the desired temperature is reached. (145°F for medium)
  • Place roast on cutting board and tent with aluminum foil for 15-20 minutes. Carve and enjoy

Beef Jerky

Make beef jerky in your own oven with this recipe.


FSC Ranch Beef Flank Steak, or Top Round Roast, Bottom (Rump) Round Roast, or London Broil.


3/4 cup Worcestershire sauce
3/4 cup soy sauce
1 tablespoon paprika
1 tablespoon honey
2 teaspoons black pepper
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder

You can be as creative as you’d like with your marinade.

You can create your marinade and marinate your beef over night if you’d prefer.


Cover a baking sheet with aluminum foil and place a wire rack on top of the foil.

Slice your FSC Ranch Beef into thin slices. It helps if the beef is still partially frozen.

Mix Marinade in a large zip lock bag.

Place FSC Ranch thinly sliced beef in the bag and work the marinade through the beef. Let that sit for several hours in the fridge.

Preheat your oven to 175 F degrees.

After you’ve marinated your FSC Ranch Beef, remove the beef from the bag and lay the thin slices on the wire rack.

Bake for 2 – 5 hours until dry and leathery.