2-3 pounds grassfed, bone-in beef roast
4 tablespoons grassfed butter, ghee, or tallow, divided
4 beets, including greens, peeled and chopped
1 onion, peeled and chopped
3 carrots, peeled and chopped
3 stalks celery, chopped
8 ounces organic mushrooms, sliced
2 cups cabbage, shredded
1/2 cup red wine (optional)
4 cloves garlic, minced
Clean, filtered water
Additional bone broth, if needed
Fresh herbs such as parsley, thyme, or rosemary
In the bottom of a large dutch oven, heat a couple tablespoons of butter over medium-high heat. Brown the roast for about 3 minutes on each side, making sure to salt each side before searing. Add about 2 quarts of water until meat in covered by about 2 inches. Bring to a simmer and cook until meat is tender and falling off the bone. This will take 3-4 hours. Strain the broth and discard the solids. Reserve the broth and meat.
Again, In the bottom of your large dutch oven, heat a couple tablespoons of fat over medium-high heat. Saute all vegetables except for beet greens until soft and starting to carmelize, about 10 minutes. Add garlic and stir until fragrant, about a minute. Add wine and scrape up brown bits. Pour in broth and additional broth or water, if needed. Bring to a boil and reduce heat to a simmer. Add beet greens and maintain a simmer for about 15 minutes, covered. Add reserved beef and cook until heated through, for about a minute. Ladle into bowls and serve with sour cream and fresh herbs.