On Friday, I went to my local butcher, Arctic Meats and asked, "which cut of beef is best for braising or slow cooking?" Little did I realize that it was a choice cut I would have never picked myself: chuck roast. Amazingly deliciously and pulls apart from sheer tenderness! Ingredients: - 2 pounds chuck roast beef - 1/2 cup Pinot Noir red wine - 2 heaping tablespoons blueberry jam - 1/2 cup water - LARS BISON SALTOPIA sea salt to taste - Rosemary sprigs to finish Directions: Toss all ingredients, except for your rosemary sprigs into a crock pot or Dutch oven. For the full 2 pounds of beef, you'll need at least 7-8 hours of slow cooking time at 250 degrees F. Finish with rosemary sprigs for added twist of savory flavor. This is so yummy and a perfect cold weather comfort food! I served this along side butternut squash ravioli with goat cheese drizzle!