Savory Grass Fed Pot Roast

Name: Savory Grass Fed Pot Roast
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 8 servings
Ingredients: 5 pounds grass fed beef pot roast; 2 1/2 teaspoons kosher salt, divided; 1/4 cup olive or grapeseed oil; 2 cups beef broth; 2 teaspoons Turmeric; 1 teaspoon cumin; Generous pinch cayenne; 3/4 teaspoon black pepper; 1 1/2 tablespoons Potato Starch; 1 1/2 tablespoons cold water; 3 bay leaves; 6 whole garlic cloves; 1 whole onion, sliced; 12 ounces green beans, trimmed; 1 pound baby potatoes; 3 whole large carrots

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4.9

30 reviews

Excellent

Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings
8 servings
Calories
530 kcal
Course
Main Course
Cuisine
American

Savory Grass Fed Pot Roast

Iris Warren

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Easy, flavorful recipe for grass fed pot roast with turmeric, onions, garlic & spices.

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Ingredients

Servings

5 pounds grass fed beef pot roast
2 1/2 teaspoons kosher salt, divided
1/4 cup olive or grapeseed oil
2 cups beef broth
2 teaspoons Turmeric
1 teaspoon cumin
Generous pinch cayenne
3/4 teaspoon black pepper
1 1/2 tablespoons Potato Starch
1 1/2 tablespoons cold water
3 bay leaves
6 whole garlic cloves
1 whole onion, sliced
12 ounces green beans, trimmed
1 pound baby potatoes
3 whole large carrots

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Instructions

Preheat oven to 300 degrees F. Salt the roast with 1 tsp of kosher salt. In a dutch oven or large pot with a lid, heat the oil and brown the roast on all sides.
Remove meat and drain any excess fat. Add 2 cups beef broth and bring to a simmer. Deglaze and scrape up any brown bits. Whisk in the turmeric, cumin, cayenne, black pepper and remaining 1 1/2 tsp kosher salt.
Dissolve the potato starch in the cold water. Whisk slowly into the broth. Starch may clump a bit at first, continue whisking until the sauce thickens.
Add bay leaves and garlic cloves to the liquid, then add meat back to the pot.Cover the meat with onion slices. Cover the pot tightly. Place in the oven and let roast for 2 hours.
Meanwhile, clean and trim the green beans, scrub the baby potatoes clean and scrub the carrots, then cut them into 1 inch pieces (no need to peel).
After 2 hours, take out the pot roast and flip over the meat. Add the vegetables around the meat, covering with the sauce as best you can. Cover again and continue to cook for an additional 60-90 minutes or until the meat is fork tender and the vegetables are tender.

Notes

You will also need: Dutch oven or large pot with lid

Nutrition Information

Show Details

Calories 530kcal (27%) Carbohydrates 16g (5%) Protein 65g (130%) Fat 21g (32%) Saturated Fat 6g (30%) Cholesterol 184mg (61%) Sodium 1168mg (49%) Potassium 1348mg (39%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 355IU (7%) Vitamin C 16.8mg (19%) Calcium 74mg (7%) Iron 7.1mg (39%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 530 kcal

% Daily Value*

Calories	530kcal	27%
Carbohydrates	16g	5%
Protein	65g	130%
Fat	21g	32%
Saturated Fat	6g	30%
Cholesterol	184mg	61%
Sodium	1168mg	49%
Potassium	1348mg	29%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	355IU	7%
Vitamin C	16.8mg	19%
Calcium	74mg	7%
Iron	7.1mg	39%