Slow-Cooked Comfort, Ranch-Style
Our beef roasts are richly marbled, full of flavor, and cut to deliver that fall-apart tenderness you crave.
SHOP ALL ROASTS
-
Chuck Roast
Regular price $34.00Regular priceUnit price / per -
Rump Roast
Regular price $34.00Regular priceUnit price / per -
Boneless Prime Rib
Regular price From $109.00Regular priceUnit price / per -
Sale
Quick Dinner Bundle
Regular price $159.00Regular priceUnit price / per$164.00Sale price $159.00Sale -
Comfort Food Bundle
Regular price $135.00Regular priceUnit price / per

Set It, Forget It, Savor It
Perfect for slow cookers, Dutch ovens, or Instant Pots—our roasts are easy to prep and even easier to love.
BEST-SELLERS

Our Best Seller — For Good Reason
BONELESS PRIME RIB
This Prime Rib Roast is the crown jewel of our beef offerings. Rich, tender, and beautifully marbled, it delivers a melt-in-your-mouth experience worthy of any special occasion—or simply a dinner worth remembering.

Crowd-Pleaser Cut
BRISKET
Our Brisket is a flavor-packed favorite—perfectly marbled, deeply beefy, and made for slow roasting or smoking. Whether you're a BBQ pro or a Sunday dinner type, this cut delivers tender, juicy bites every time.

The Grill master’s Favorite Cut
TRI TIP
Our Tri-Tip is lean, flavorful, and ready to shine on the grill. Known for its rich beefy taste and tender bite, it’s a California classic that’s earned its place at dinner tables everywhere.
FAQS
What’s the best way to cook Tri-Tip?
Tri-Tip is best cooked over high heat—grilled, seared, or roasted—then finished to medium-rare or medium for the most tender results. Always slice against the grain!
What’s the best way to cook a chuck and rump roast?
Low and slow is the name of the game. Roasts are best cooked in the oven, slow cooker, or Instant Pot to break down the connective tissue and bring out juicy, tender flavor.
How do I know when my roast is done?
Use a meat thermometer! For a classic pot roast, aim for 190–205°F internal temp for that fall-apart texture. For medium-rare (like with prime rib), pull it at 130–135°F and let it rest.
Do I need to sear the roast before cooking?
Searing isn’t required, but it adds a deep, caramelized crust and locks in flavor. We recommend a quick sear on all sides before slow roasting or pressure cooking.
How many people will one roast feed?
It depends on the cut and weight, but as a rule of thumb:
- 3–4 lb roast = 6–8 servings
- 5–6 lb roast = 10+ servings
Can I cook a roast that's frozen?
Yes—especially in the Instant Pot or slow cooker. Just add extra cooking time (about 50% more), and ensure the roast reaches a safe internal temp.
WHERE BEEF MEETS BOLD
