There is a whole world of cooking that never made it into cookbooks. It lives in church basements and community halls where somebody’s aunt has been feeding a crowd for decades and never once owned a digital thermometer. The “church basement method” is simple. Multiply the weight of your roast by time, set the oven to a steady low heat, and follow one important rule. Don’t peek.

It works with everyday beef roasts like sirloin tip, chuck, rump, and top round, which means you do not need a prime rib to put something special on the table. 

When chores run late and the weather turns cool, nothing beats a slow cooker meal waiting at the end of the day. Here are our favorite Creamery Creek cuts and easy ideas for fall and winter suppers that cook themselves while you work.

A perfect beef roast doesn’t need fancy ingredients or special tricks. Learn how to choose the right cut, season it simply, and cook it low and slow for tender, flavorful results every time.

A dry aged beef roasting joint is a classic roast that’s been aged to enhance flavor and tenderness. Learn what it is, why it’s special, and how to cook it.

Ready to cook the best chuck roast of your life? This step-by-step guide will walk you through selecting a high-quality dry-aged roast, seasoning it for maximum flavor, and slow-cooking it to perfection. Whether you're making a classic pot roast or experimenting with bold flavors, these expert tips will have your family asking for seconds!

A Wisconsin Butter Burger is beefy, buttery, and downright irresistible. Learn what makes this Midwest classic so special, and how to make your own at home with real butter and dry-aged ground beef from our farm.