September Sampler Box

Explore a selection of JT2 Beef cuts and discover your preferences through our September Box, filled with beef sourced directly from our East Texas ranch! This carefully curated box enables you to try out different cuts for a range of culinary experiences. Whether you fancy grilling steaks, making chili, or preparing a slow-cooked roast for your loved ones, the September Box offers a delightful solution.

What's Inside:

• 1 Chuck Roast - Approx. 3-4lbs 
• 1 Package of cutlets 
• 1 Bone-In Ribeye
• 1 Sirloin or NY Strip 
• 1 Package 100% All-Natural Beef Sausage
• 1 Original Jerky 
• 1 Peppered Jerky 
• 2 (1lb) Packages of Ground Beef

Check out this amazing Classic Beef Pot Roast Recipe:

Ingredients:
1 JT2 Chuck Roast (3 to 4 pounds)
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon vegetable oil
4 cups reduced-sodium beef broth
2 tablespoons tomato paste
2 teaspoons dried thyme leaves
1 pound red-skinned potatoes (about 1-1/2-inch diameter), cut in half
1 pound carrots, peeled, cut into 1-1/2-inch pieces
2 large onions, cut into 8 wedges each

Cooking:

1. Combine flour, salt and pepper; coat beef roast with 2 tablespoons flour mixture. Reserve remaining flour mixture. Heat oil in stock pot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings.
2. Combine broth, tomato paste and thyme in stock pot; whisk in reserved flour mixture. Bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours. Stir gravy. Add potatoes, carrots and onions to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes to 1 hour or until roast and vegetables are fork-tender.
3. Carve roast into slices or chunks; serve with vegetables and gravy.