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Grass-Fed Roast

October 4, 2018

While my favorite season is definitely summer (I miss the sun already!), I must admit that I'm looking forward to the fall and winter foods/meals that will be in-season in the coming months. Soups, stews, root veggies, squash, and, of course, roasts! 


This roast recipe is a family classic -- in years past, we've made it on Christmas, on New Years, and on Easter. It's also great on dark, rainy Oregon days. So, you know, pretty much every day of winter.


Making a roast is both time consuming and simple. It doesn't take long to chop up the vegetables and stick everything  in the oven, but it takes a few hours for the roast to cook. Low and slow is the key to a soft and flavorful roast, so it's worth the wait.




Grass-Fed Roast


Serves: 6 to 8




- 1 tbsp coconut oil, avocado oil, ghee, or other healthy cooking fat

- 3 to 5 lb grass-fed beef chuck roast (just depends how big your pot is and how much you want to make!)

- 2 large sweet potatoes (purple or white skinned are best), peeled and roughly chopped

- 3 carrots, peeled and roughly chopped 

- 2 stalks celery, roughly chopped

- 2 onions, peeled and roughly chopped

- 4 cloves garlic, peeled and halved 

- 1 cup brussels sprouts, halved 

- 1 tbsp dried oregano

- 2 tbsp paprika

- 1 tbsp cumin

- 1 tbsp garlic powder

- 2 tsp sea salt, plus extra for sprinkling 

- 2 tsp black pepper, plus extra for sprinkling

- 1 carton bone broth or veggie broth (exact quantity depends on your pan size)




1. Preheat the oven to 325 F.


2. While it's preheating, heat a large pan or dutch oven to medium-high heat on the stove, and let the cooking fat dissolve. Sprinkle some salt and pepper on the roast, and then place in the pan. Allow it to brown for 5 minutes, then flip and repeat on the other side. 


3. If you're using a dutch oven to cook your roast, you can just leave the meat in the same one that you used to brown the meat. If you're using a casserole dish style baking tray, cast iron skillet, or other oven-worthy vessel, then transfer the meat into it from the pan. 


4. Arrange the vegetables around the meat, and then sprinkle the spices over top. Now add broth until the liquid reaches halfway up the meat. The vegetables should not be submerged. You want the broth to evaporate and steam everything while it's cooking; you don't want to end up with soup.


5. Cover the pot/dish/skillet with aluminum foil and stick it in the oven. Set the timer for one hour. 


6. When an hour is up, check on the roast. Use a baster or a spoon to spread the broth over the meat and vegetables. Put it back in the oven for another hour. Repeat for at least three hours, but up to five. It depends how long you're willing to wait, how big your roast is, and how hot your oven is, but, generally, the longer it cooks, the softer the meat. 


7. When you can pull the meat apart with a spoon, you know it's done! It may look like a lot of food, but, trust me, it'll be gone soon. It's way too good to resist a second (or third) helping. Enjoy! 





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