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we talk bees, gardening, the dynamics of our open relationship,
feeling seen, creative process, grief, lineage, karma, beauty, fear,
ya know, all our favorites :)
instagram:
@stevengosvener
@wildbronwyn
@ceremony.space
mentioned:
Yung Pueblo
Malidoma Somé
Jack Kornfield
Thích Nhất Hạnh
Ram Dass
roast recipe:
oven at 250 degrees
prep & set aside:
finely chop fresh herbs of:
oregano, thyme, rosemary
roughly chopped vegetables:
1 onion, 3 carrots, 2 sticks of celery
season around 3.5 lbs of grass fed chuck roast
with sea salt, garlic powder, onion powder, etc.
sear for 1 -2 minutes on all sides in plenty of butter,
on medium high in a large soup pot
then remove the meat from the pot
sauté the onions for 2-3 minutes
with 2 tbsp balsamic vinegar
add the carrots, celery, along with:
3 tsp liquid smoke, 2 tbsp dijon mustard,
2 tbsp worcestershire sauce,
28 oz can of fire roasted crushed tomatoes,
& one 8 oz can of tomato sauce
place the meat back in, cover the pot with a lid
& stick it in the oven for 5 hours @ 250 degrees
then shred the meat throughly, place back in the pot,
& allow to cook for one more hour
& then it's done, will last you quite a few meals
& is absolutely incredible just with rice
enjoy!
By Bethany Gosvener
we talk bees, gardening, the dynamics of our open relationship,
feeling seen, creative process, grief, lineage, karma, beauty, fear,
ya know, all our favorites :)
instagram:
@stevengosvener
@wildbronwyn
@ceremony.space
mentioned:
Yung Pueblo
Malidoma Somé
Jack Kornfield
Thích Nhất Hạnh
Ram Dass
roast recipe:
oven at 250 degrees
prep & set aside:
finely chop fresh herbs of:
oregano, thyme, rosemary
roughly chopped vegetables:
1 onion, 3 carrots, 2 sticks of celery
season around 3.5 lbs of grass fed chuck roast
with sea salt, garlic powder, onion powder, etc.
sear for 1 -2 minutes on all sides in plenty of butter,
on medium high in a large soup pot
then remove the meat from the pot
sauté the onions for 2-3 minutes
with 2 tbsp balsamic vinegar
add the carrots, celery, along with:
3 tsp liquid smoke, 2 tbsp dijon mustard,
2 tbsp worcestershire sauce,
28 oz can of fire roasted crushed tomatoes,
& one 8 oz can of tomato sauce
place the meat back in, cover the pot with a lid
& stick it in the oven for 5 hours @ 250 degrees
then shred the meat throughly, place back in the pot,
& allow to cook for one more hour
& then it's done, will last you quite a few meals
& is absolutely incredible just with rice
enjoy!