Pastured Beef Roast

Want a simple and delicious way to make summer dinners easy and stress free? Let the slow cooker do all the cooking!

Our pastured beef makes a delicious roast and the prep time is super simple!

All you need is a slow cooker, a roast, salt, some water and time. Start by preparing your roast dinner in the morning before you head to work or your summer activities, and dinner will be ready for the evening!

The best roasts come out by cooking at a low temperature for about 10 to 12 hours in the slow cooker, but you can do 8 to 10 also to acheive a tender, delicious roast. Shorter cooking times on high temperature do work, but the roast tends to be tougher.

Low cooking temperature is also very important. The enzymes in the meat act as natural tenderizers by breaking down the connective tissue, so cooking at a low temperature is what helps you achieve a tender, juicy roast

Another very important step is salting. The salt breaks down proteins which helps tenderize the meat. We love Red’s Real Salt, but any kosher or sea salt will do! Use about 1 teaspoon salt per pound of meat. Sprinkle all sides of roast with salt just before cooking. If you like pepper, you can also add pepper or any other seasonings your heart desires!

You can use a defrosted roast and sear it on all sides, or just toss a still frozen roast into the slow cooker. To give it a really great flavor, instead of using water, use a cup or two of our delicious bone broth! If your broth is still frozen, just toss it in there! If you don’t have any broth, water will do!

It doesn’t get much easier than that and the results are always delicous!

To order a pastured beef roast and our delicious bonetiful beef or chilcken broth, click here!

Slow-Cooker Pastured Beef Roast

Ingredients:

• 1 pastured beef roast (sirloin, chuck, rump, etc)

• 1 cup beef broth

• Salt and pepper or your favorite seasoning

• Root veggies if desired

Steps:

Season both sides of your roast with salt (about 1 tsp salt per side depending on size of roast) and pepper.

Sear thawed roast in a pan or toss in frozen into a slow cooker. Add root veggies like carrots, potatoes, celery, onions and garlic if you like or just cook the roast in broth without veggies.

Add a bone broth or water.

Cover and cook on low temperature 10 to 12 hours. After roast is fully cooked and fork tender, remove roast from slow cooker and place on a plate. Cover and let rest for 10-15 minutes.

While meat is resting you can make a gravy from the juices left in the slow cooker!