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Grass-fed pot roast

Dutch Oven Grass-Fed Beef Pot Roast

This Dutch Oven Grass Fed-Beef Pot Roast is so juicy and tender. The flavors all come together with the carrots and onions so perfectly. It will be the perfect meal to serve for your family suppers.
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Servings: 6 servings
Ingredients Method Notes

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)

Method
 

  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 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, tomato paste, all the veggies and spices. Stir to combine.
Cook the Roast
  1. 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.
  2. 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)
  1. 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

Tips
  1. 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.
  2. Flavor Boost: Add a splash of Worcestershire sauce or balsamic vinegar to the broth for depth.
  3. 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.