Our next feature hails from the land of wide open spaces, gorgeous mountain views, and of course cattle. In case you aren’t putting two and two together I mean Montana! It is no secret that the hubs and I LOVE Montana, cue “Meet Me in Montana” playing… When I think Montana, I think ranching. It is iconic, it is classic, and it has been an industry that is alive and well throughout Montana for generations. I decided to share a classic beef recipe, French Dips. Next to pulled pork (sorry Cattlemen and women), it is one of my favorites! This French Dip sandwich is simple, takes few ingredients, but packs a ton of flavor! Welcome Katelyn from Dynneson Ranch to Thirty Days of Food! I think you’re going to love her.
When did you start farming? What brought you into farming?
I have been farming and ranching since the day I was born. I love agriculture and couldn’t imagine myself doing anything different. I went to college and obtained a degree in Agricultural Business and Economics and considered going out and getting a town job but my heart just wasn’t in it. I belonged on the farm and I have been working full time with my family for the past 3 years.
Who farms with you and what are their roles?
I farm and ranch with my entire family. We are a 4th generation farm, but I am the 5th generation to farm in Eastern MT. My grandparents are both retired but are still involved in some of the decision making. My parents are “the bosses” and manage everything on the operation. My sister and I are “the grunts”, ha! We are both doing our best to learn everything we can to one day take over the operation.
What has been the most satisfying part of farming for you?
To me, there is nothing more satisfying to watch the things we put our heart and souls into, grow. Whether that be the crops I seed in the ground or the calves we raise, watching them grow and mature is incredibly rewarding. Knowing that our products are going out to feed people all around the world is an amazing feeling.
What crops (or animals) do you grow and why?
We are a very diversified operation. We raise dry land small grains such as wheat and barley, both as cash crops and feed for our feedlot. We also raise both irrigated and dryland hay for our feedlot. We raise irrigated corn for both silage and grain to again use in our feedlot. Finally, we have a cow-calf operation. Almost all of our operation goes into our feedlot in some how shape or form. My family are cattlemen, and we enjoy producing delicious beef.
What is one thing you’d like to get across to the general public about what you do?
As farmers and ranchers, we do everything in our power to raise a safe and healthy food crop. There is room at the table for all types of agriculture and we are incredibly lucky to live in a country where we have these choices. I just want consumers to have more faith in the people who raise their food and I wish they would reach out to us with their questions. We can’t be the only one to build a bridge, it works better if we build it from both sides.
You can find more from Katelyn by visiting their website at Dynneson Ranch, by giving their Facebook page a LIKE, by following her gorgeous photos of the Montana landscape and cute cows on Instagram, or tweeting with her!
Another recipe that I used my electric pressure cooker for, however, you could also use a slow cooker or your oven for this recipe as well! I will put those cooking times in the notes section. Then just grab some rolls, cheese, and you’re good to go!
- 3 pound chuck roast
- 1 tablespoon olive oil
- salt and pepper
- 1 onion, sliced
- 1/2 cup red wine
- 1 packet of Au Jus mix (or can of Beef Consomme)
- 1 cup water
- 1/2 (15 oz.) jar pepperoncinis and their juices
- 1 tablespoon cornstarch + 1/4 cup water
- Add olive oil to either your InstantPot on saute function OR a pan over medium high heat. Season chuck roast with salt and pepper. Brown the roast on all sides.
- Remove from pan and add sliced onion. Saute several minutes until softened. Deglaze the pan with the red wine being sure to scrape all the browned bits from the bottom.
- Add the Au Jus packet, water, and pepperoncinis. Return the chuck roast to the pot or transfer the liquid and roast to an oven safe dish or crock pot.
- For a pressure cooker, cook on high pressure for 100 minutes and let the pot naturally release. For other cooking methods, see notes.
- Once done, take chuck roast and shred. Strain liquid through fine mesh strainer being sure to save liquid AND solids. Strain the fat off the top of the liquid and return to pot on Saute. Thicken the Au Jus with 1 tablespoon of cornstarch mixed with 1/4 cup water until desired consistency is reached.
- Turn your oven on broil. Butter your rolls, top with shredded beef, solids (onions and peppers from pot), and cheese. Broil 2-3 minutes or until cheese is melted.
- Serve with au jus and enjoy!
- In a slow cooker, cook on low for 6-8 hours or until chuck roast is fork tender. In the oven, cook 3-4 hours on 325 degrees or until chuck roast is fork tender.