Don’t you just love meat that can be cut with a fork? We do!
The most common problem with grass-fed beef is that it is overcooked and becomes tough — the lower fat content can dry the meat out if it’s not prepared the right way.
Well, we have good news for you!
This week’s recipe will help you get your beef roasts done right every time. It was given to Lynn Bartlett by a close friend, has become a favorite for all of us here at the farm. We are sure that you’ll impress your family and friends with the superb flavor and fork-tender texture of grass-fed beef cooked with this recipe.
by Marci Blubaugh, 2013
- Grass-fed beef roast, medium sized (3-4 lbs)
- 1 onion
- 5 garlic cloves
- Seasoned salt
- Crock pot
- Thaw the beef roast in the refrigerator overnight, making sure it is completely thawed in the middle. Cut up the onion and five garlic cloves and layer them in the bottom of the crock pot. Lay the roast in the crock pot and sprinkle the entire crock with seasoning salt, salt and pepper. Do not add liquid to the bottom of the crock pot. Place the cover on the crock pot and turn on high. Check to see if it is tender after four hours, if not, allow to cook for an additional hour.
Do you have a favorite recipe to share? We’d love to feature it on an upcoming blog post! Send it to us at firstname.lastname@example.org
Photo via Wikimedia Commons
Interested in grass-fed beef? Check it out here and let us know if you have any questions!
I am definitely going to try that one ! What do you do with
the leftovers ?
We like to shred it and use on sandwiches, or cube and put into a beef stock for stew or soup. There’s many things you could do!