There are many benefits to incorporating grass fed beef into your diet.  A big benefit I like is it contains more conjugated linoleic acid which may protect against heart disease, diabetes and cancer.  It has zinc, iron, potassium and phosphorus, and who doesn’t want more nutrients.  Chris Kresser has a article on the benefits you can read more about here: http://chriskresser.com/why-grass-fed-trumps-grain-fed

I like this pot roast for several reasons. It takes about 3 1/2 hours, but that is oven time not hands on time.  The prep is fifteen minutes and then it goes in the oven and you go about your day.  It is moist every time…..no dried out hard to chew pot roast here.  I make it often, because it is a winner!  There is a lot of flavor, and you can change up the sides depending on what is in season and the time of year.  People will ask you for this recipe. So let’s get to it!

Easy Moist & Tender Pot Roast

Ingredients:

1 – 3 1/2 to 4 pound boneless (grass fed/organic is best) beef chuck roast

Himalayan Pink Sea Salt

Black Pepper

2 Tablespoons Garlic Infused Olive Oil

1 Cup Dry Red Wine (one you would drink such as Syrah or Grenache)

2 Cups Homemade Broth if you are Low FodMap or Good Organic Gluten Free Broth of your choice

1 teaspoon Organic Italian Seasoning

1 teaspoon Organic Parsley

Preheat Oven 350 degrees.

Season your Beef with Salt and Pepper generously.  Using a Dutch oven or other heavy oven proof pot with a lid, heat 2 tablespoons of Garlic Infused Olive Oil over medium high heat.  Add your seasoned roast (make sure oil is hot enough to sizzle when beef is added). Brown five minutes without touching the meat, then flip it and brown five minutes on the other side.  Take the gorgeously browned roast out of the pan and set it on a plate.  Add a Cup of Dry Red Wine to the pan and release all the brown bits, bring to a boil for a minute, then add the broth and seasonings.  Add the roast back to the pot with the burner still on and bring it all just to a boil, then place the lid on your pot and place in the 350 degree oven. Roast for three hours, flipping after an hour and a half.  After three hours remove the roast from the oven and let it sit with lid on for fifteen minutes.  Serve with sides of your choice.  Here it is shown with some sauteed carrot coins.

I love to hear your thoughts.  Eat well, you deserve it!