Something I grew up on was my mom and grandma always making a pot roast for supper, especially on Sundays. This Grass-Fed Beef Pot Roast is so tender and juicy. The cut of meat on this roast is simply amazing. I can’t wait to share this recipe with you.
Ingredients in Grass-Fed Beef Pot Roast
3-4 lb grass-fed beef chuck roast, shoulder or rump roast
2 tbsp grass-fed beef tallow
1 medium onion, chopped
3-4 carrots, peeled and cut into 2-inch chunks
2 cubanelle peppers
2 stalks of celery
4-5 garlic cloves, smashed
1 cup beef broth
1/2 cup dry red wine (optional, or substitute with more broth)
2 tbsp tomato paste
2 sprigs fresh rosemary and thyme (or 1 tsp dried of each herb)
1.5 lbs baby potatoes or Yukon Gold potatoes
Salt and black pepper, to taste
Optional: 1 tbsp arrowroot powder for thickening sauce
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Why You’ll Love It
Grass-Fed Beef tastes so much better than what you will find at your local store. It’s tender, moist and so good for you. The flavors of this roast are really enhanced with the cubanelle pepper, garlic, onions and herbs. This dutch oven grass-fed beef roast tastes like a brisket to me. It will melt in your mouth.
How to Make a Grass-Fed Beef Pot Roast
1. Prep the Roast:
Pat the grass-fed beef dry with paper towels. Season generously with turmeric, salt and pepper, on all sides.
2. Sear the Meat:
Heat 2 tbsp of beef tallow in a Dutch oven over medium-high heat. Sear the roast on all sides (4-5 minutes per side) until a deep brown crust forms. This locks in flavor. Remove and set aside.
3. Add Liquid:
• Pour in wine (if using) and scrape up browned bits from the pot’s bottom. Add beef broth, onion, celery, carrots, celery, garlic and tomato paste. Stir to combine.
Why Grass-Fed Beef
Grass-fed beef has several benefits that make it a compelling choice for many consumers:
Nutritional Advantages: Grass-fed beef typically contains higher levels of omega-3 fatty acids, which are beneficial for heart health, and lower levels of omega-6 fatty acids compared to grain-fed beef. It also tends to have more conjugated linoleic acid (CLA), which may support weight management and reduce inflammation, and higher levels of vitamins like A and E.
Environmental Impact: Grass-fed systems can be more sustainable. Properly managed grazing supports soil health, sequesters carbon, and promotes biodiversity compared to feedlot systems reliant on monoculture crops like corn or soy.
Animal Welfare: Grass-fed cattle are often raised in more natural, pasture-based environments, allowing for better living conditions and freedom of movement compared to confined feedlots.
Taste and Quality: Many people prefer the flavor of grass-fed beef, describing it as richer or more complex, though it can be leaner and require different cooking techniques due to lower fat content. For this reason, I love adding beef tallow to my beef when cooking it.
Ethical and Local Support: Choosing grass-fed often supports smaller, local farms that prioritize sustainable practices over industrial operations.
However, grass-fed beef can be more expensive and less widely available, and the environmental benefits depend on responsible land management. If you’re considering it, weigh these factors against your priorities, budget, and access. Our family made the switch years ago to grass-fed meat. We still eat out and can tell the difference in the taste when we eat conventional grain-fed meat.
Pin For Later
Grass-Fed Beef Pot Roast and Fixin’s for Sunday Supper
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Cherry Galette with Homemade Crust
Where to Find Beef Tallow
Tallow has a high smoke point (around 400°F/204°C), making it ideal for high-heat cooking like frying, roasting, or sautéing without breaking down into harmful compounds. It imparts a rich, savory flavor, often preferred for dishes like roasts, french fries or even pie crusts.
It is derived from grass-fed beef, tallow can be rich in conjugated linoleic acid (CLA) and fat-soluble vitamins like A, D, E, and K, which support immune function and overall health. It’s a stable saturated fat, less prone to oxidation than some vegetable oils.
I have a few places where I buy beef tallow. When looking for a quality tallow, I searched and searched until I could find grass-fed where the cattle graze on beautiful green pastures.
Wellness Meats – receive 20% or more on your order
Lineage Provisions – receive 10% off
Cook the Grass-Fed Beef Roast:
• Oven Method (Preferred for Grass-Fed):
• Return roast to the pot, nestling it in the liquid. Cover and cook in a preheated 350°F oven for 1 1/2-3 hours (depending on roast size), until fork-tender. If you like potatoes in your roast, add them halfway through. Just dice them to your liking.
• Slow Cooker Method:
• Transfer seared roast, vegetables, and liquid to a slow cooker. Cook on low for 8-10 hours or high for 5-6 hours. Add potatoes during the last 2-3 hours.
• Instant Pot Method:
• Place seared roast, vegetables, and liquid in the Instant Pot. Seal and cook on high pressure for 60-75 minutes, then natural release for 15 minutes. Add potatoes and cook on high pressure for an additional 10 minutes.
6. Check For Doneness:
• The roast should be tender enough to shred with a fork (internal temp ~195-205°F for optimal tenderness). If tough, cook longer, as grass-fed beef takes slightly more time due to lower fat content.
Final Touches:
7. Thicken Sauce (Optional):
• Remove roast and vegetables to a platter. Mix 1 tbsp arrowroot powder with 2 tbsp cold water, stir into the pot’s liquid, and simmer on medium until thickened. Strain for a smoother gravy.
8. Serve:
• Slice or shred the roast against the grain. Serve with vegetables, potatoes, and sauce/gravy. Garnish with fresh parsley if desired.
Tips for Making Grass-Fed Beef Roast
• Grass-Fed Specific: Grass-fed beef is leaner, so don’t skip the sear, and keep liquid levels high to prevent drying out. A meat thermometer helps avoid overcooking.
• Flavor Boost: Add a splash of Worcestershire sauce or balsamic vinegar to the broth for depth.
• Storage: Leftovers keep in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently with extra broth to maintain moisture.
Tools I Used
Grass-Fed, Grass Finished Beef Roast
Sources
Davis H, Magistrali A, Butler G, Stergiadis S. Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef. Foods. 2022 Feb 23;11(5):646. doi: 10.3390/foods11050646. PMID: 35267281; PMCID: PMC8909876.
Davis H, Magistrali A, Butler G, Stergiadis S. Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef. Foods. 2022 Feb 23;11(5):646. doi: 10.3390/foods11050646. PMID: 35267281; PMCID: PMC8909876.
Spears M, Cooper G, Sather B, Bailey M, Boles JA, Bothner B, Miles MP. Comparative Impact of Organic Grass-Fed and Conventional Cattle-Feeding Systems on Beef and Human Postprandial Metabolomics-A Randomized Clinical Trial. Metabolites. 2024 Oct 3;14(10):533. doi: 10.3390/metabo14100533. PMID: 39452914; PMCID: PMC11509860.
Dutch Oven Grass-Fed Beef Pot Roast
Ingredients
- 2-4 lb Grass-Fed Beef Roast
- 2 tbsp Beef Tallow
- 1 medium Yellow Onion, chopped (optional)
- 2 Cubanelle Peppers, chopped (optional)
- 2-3 Carrots, diced
- 2 Celery Stalks, diced (optional)
- 4-5 Garlic Cloves, smashed
- 1 cup Organic Beef Broth
- 1/2 cup Dry Red Wine (optional)
- 2 tbsp Tomato paste
- 2-4 sprigs Fresh Thyme
- 2-4 sprigs Fresh Rosemary
- 2-4 sprigs Fresh Oregano
- 1 tbsp Turmeric
- Salt & Pepper (to taste)
Instructions
- Prep the Roast: Pat the grass-fed beef dry with paper towels. Season generously with turmeric. salt and pepper, on all sides.
- Sear the Meat: Heat 2 tbsp beef tallow in a Dutch oven over medium-high heat. Sear the roast on all sides (4-5 minutes per side) until a deep brown crust forms. This locks in flavor. Remove and set aside.
- Add Liquid: Pour in wine (if using) and scrape up browned bits from the pot’s bottom. Add beef broth, tomato paste, all the veggies and spices. Stir to combine.
Cook the Roast
- Oven Method (Preferred for Grass-Fed):Return roast to the pot, nestling it in the liquid. Cover and cook in a preheated 350°F oven for 1 1/2-3 hours, until fork-tender.Slow Cooker Method:Transfer seared roast, vegetables/spices, and liquid to a slow cooker. Cook on low for 8-10 hours or high for 5-6 hours. Add potatoes during the last 2-3 hours.Instant Pot Method:Place seared roast, vegetables/spices, and liquid in the Instant Pot. Seal and cook on high pressure for 60-75 minutes, then natural release for 15 minutes. Add potatoes and cook on high pressure for an additional 10 minutes.
- Check for Doneness:The roast should be tender enough to shred with a fork (internal temp ~195-205°F for optimal tenderness). If tough, cook longer, as grass-fed beef takes slightly more time due to lower fat content.
Thicken Sauce (optional)
- Remove roast and vegetables to a platter. Mix 1 tbsp arrowroot powder with 2 tbsp cold water, stir into the pot’s liquid, and simmer on medium until thickened. Strain for a smoother gravy.
Notes
- Grass-Fed Specific: Grass-fed beef is leaner, so don’t skip the sear, and keep liquid levels high to prevent drying out. A meat thermometer helps avoid overcooking.
- Flavor Boost: Add a splash of Worcestershire sauce or balsamic vinegar to the broth for depth.
- Storage: Leftovers keep in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently with extra broth to maintain moisture.
I hope you enjoy this Dutch Oven Grass-Fed Beef Roast. It’s perfect for Sunday Suppers or really any night of the week. If you make it, tag me over on Instagram. I’d love to see yours!
Wendy Lea Walker, NTP
Nutritional Therapy Practitioner
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