Lazy Chef’s Grass-Fed Pot Roast

Today I am participating in Real Food Wednesday courtesy of kellythekitchenkop.com.

When I recently heard that many people have trouble making their grass-fed beef recipes come out right, I didn’t get it. I have prepared grass-fed beef (a great part of a healthy diet) numerous times and it also came out tender and scrumptious.

Come to find out that people were cooking their grass-fed beef on the grill or otherwise using high-heat cooking methods. Undoubtedly most of these people went back to buying conventional beef, instead of cooking “low-and-slow”, which is the proper way to deal with naturally-raised meat.

Which is what I did, before learning it was the right way to do it. 😉

Going back to feedlot meat is definitely not the solution. Notwithstanding the cruel treatment of the animals, the meat is poisoned with not only the steroids and antibiotics regularly given to factory-farmed steer, but also sometimes with disease that the mistreatment and unnatural diet of the animals cause.

Not only that, but the nutritional content of conventional meat is notably inferior to that of grass-fed beef. It is much higher in fat and much lower in the vital omega-3 essential fatty acids, now believed to reduce inflammation, cancer risk and mental disorders.

Meat from grass-fed animals is also higher – by three to five times – in conjugated linoleic acid, thought to be even more anti-cancer than the omega-3s. There is also two to four times as much vitamin E, and the list goes on.

So how do I make my grass-fed beef recipes turn out so good? Simple. I cook the meat in the crock pot.Here’s a basic recipe to start with:

The Lazy Chef’s Grass-Fed Pot Roast

Ingredients

• 4 pounds grass-fed chuck roast
• 1 large onion, peeled and sliced
• 4 or 5 garlic cloves
• Salt and pepper and/or whatever other seasoning you like to taste (for most herbs and spices, you will need more than you think!)

Place the meat in the Crockpot. Add the onions and garlic cloves. Put the cover on the Crockpot, make sure it’s plugged in (I know I’m not the only one who’s forgotten!), and turn it to low. Within eight hours you have a succulent dish you will be proud to serve to company.

If there’s room, you can add the traditional cut-up carrots and potatoes, too, if you want.

Banish the idea that grass-fed beef recipes are a mystery! Try this recipe, and you may never go back to conventionally raised meat again.