a simple real food recipe :: beef roast :: 2 methods

There is NOTHING like filling your house with the smell of a beef that has been roasting all afternoon. This recipe is SO simple. I promise!Be sure you know where your meat is coming from. It pays to find a trustworthy farmer in your area that is letting their cows to pasture, not filling them up with soy, and not pumping them full of hormones.

PLEASE if you don’t read anything else in this post read THIS to educate yourself on this! There are SO many more health benefits to eating meat from pastured animals! Read THIS – you will be amazed at how the nutrient profiles of grassfed beef far surpass those of conventionally raise cows.Now…onto the most amazing Sunday dinner you will ever taste 🙂

You will need:

3 lb grassfed chuck roast

1 quart beef stock (Or combo water and red wine. Chicken stock works fine too)

1 onion coarsely chopped

3 carrots coarsely chopped

Enough potatoes to feed your crew for a meal or 2

1-2 tsp rosemary

Sea salt and pepper to taste

OVEN METHOD:

1. Preheat oven to 275.
2. Rinse and pat dry your beef and season with salt and pepper.
3. Sear the roast for a few minutes on each side in a friendly fat (butter, coconut oil, tallow, lard), in a very hot skillet.
4. While your roast is searing put the onion and stock in the bottom of a roasting pan that has a  lid.
   
5. After the roast sears, put it in the roasting pan, and season with rosemary.
6. Put the lid on and bake at 275 for 3-4 hours.
7. An hour or so before it’s done put the carrots and potatoes in the roasting pan to cook.

CROCKPOT METHOD:

1. Rinse and pat dry your beef and season with salt and pepper.
2. Sear the roast for a few minutes on each side in a friendly fat (butter, coconut oil, tallow, lard), in a very hot skillet.
3. While your roast is searing chop your veggies and put them in the bottom of your crockpot along with the stock.
4. After the roast sears, put it in the crockpot and season with rosemary.
5. Cook on low for 8-10 hours.

Kitchen Tips:

1. Get everything ready the night before to lessen your load the next day! I can do everything from start to finish in the time it takes my oven to preheat so it really goes quick anyhow! OR get it all into the crockpot the night before and set it to low before you head to work in the morning!
2. Season your roast however you wish! Sometimes I just go with salt and pepper – especially if I’m using a good red wine to cook it in!
3. I always pick out a roast that has a bone/marrow in – I use it for making beef stock and it adds lots of flavor! You can scoop out the marrow after it cooks and spread it on a piece of sourdough bread or melted over your potatoes. Marrow from grassfed cows is extremely nourishing! If you are nursing or pregnant this is a MUST! You can freeze your bone if you aren’t making stock right away.
4. You can save the juices for making your stock, or you can bring to a boil over the stove and add some arrowroot powder to make the most delicious gravy you will ever taste!
5. Don’t forget the babes! My girls LOVED their baby food beef 🙂 Just stick it in the blender with some of the juices or beef stock and puree! Freezes great!
6. Leftovers are fantastic the next day, or make up some pulled beef BBQ sammies the next day – recipe coming Friday!

YOUR TURN!

Do you have a good source for grassfed beef in your area? What do you like to do with your beef leftovers if you have any? I love new ideas! Let me know how you like the beef if you try the recipe!

This post was shared at Real Food Freaks Freaky Friday, and Real Food Forager’s Fat Tuesday, The Polivka Family’s Family Table Tuesday!