Savory Grass Fed Pot Roast – Easy, Flavorful Recipe for Grass Fed Pot Roast with Turmeric, Onions, Garlic & Spices
As a Southern California resident, lately I’ve been wondering if fall will ever arrive—the weather has been so warm and dry, it’s felt like a never-ending summer. This morning, finally, we awoke to the grey drizzly chill that always accompanies my favorite season. Now that the weather is starting to turn, it seems the perfect time to share one of my go-to pot roast recipes. As our family has become more health conscious through the years, I’ve replaced all standard meat with organic grass fed. Grass fed meat is leaner and lower in cholesterol, while organic meat is hormone and antibiotic free, and fed from chemical-free sources. It took some time to figure out the right way to cook grass fed meat; it’s much leaner than standard beef, and because of this it can take quite a while for stews, roasts and briskets to become tender. I’ve learned that the most important key with these types of dishes is patience– low and slow (a low temp and slow, prolonged cooking) will produce a tender, delicious result.
This Savory Grass Fed Pot Roast is my favorite way to prepare an organic, grass fed roast. It contains anti-inflammatory turmeric (my favorite spice at the moment) and a few other Middle Eastern spices to add depth of flavor. I usually throw in green beans as well as the classic potatoes and carrots. It’s a fairly flexible recipe, feel free to throw in the vegetables you have on hand– any sort of large diced or baby potatoes, heirloom carrots, and most other wintry root vegetables will work. You can even add sweet potatoes for a flavor twist.
Of course, you may use a non-grass fed meat if you prefer. It will likely take less time to cook, so check it periodically and remove when fork-tender. I do highly recommend grass fed meat if you can swing it. Enjoy!
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Beauty shots and styling by Bethany Nauert.
- 5 lbs grass fed beef pot roast
- 2 1/2 tsp kosher salt, divided
- 1/4 cup olive or grapeseed oil
- 2 cups beef broth
- 2 tsp turmeric
- 1 tsp cumin
- Generous pinch cayenne
- 3/4 tsp black pepper
- 1 1/2 tbsp potato starch
- 1 1/2 tbsp cold water
- 3 bay leaves
- 6 whole garlic cloves
- 1 whole onion, sliced
- 12 oz green beans, trimmed
- 1 lb baby potatoes
- 3 whole large carrots
- 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.
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