Grass-fed Roast Beef in the Slowcooker
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 487.3
- Total Fat: 19.7 g
- Cholesterol: 106.7 mg
- Sodium: 222.8 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 6.1 g
- Protein: 43.2 g
View full nutritional breakdown of Grass-fed Roast Beef in the Slowcooker calories by ingredient
Introduction
This is my go-to recipe when I come across a nice, grass-fed piece of chuck. This is my go-to recipe when I come across a nice, grass-fed piece of chuck.Number of Servings: 6
Ingredients
-
One 2-lb Grass-Fed Chuck Roast
1/2 Cup Simply Organic French Onion Dip Mix
4 Cups root vegetables (potatoes, sweet potatoes, yams, turnips, carrots, parsnips, etc)
4 cloves garlic, crushed
2 bay leaves
2 Medium sweet onions
1 tbsp garlic powder
1 tsp Brown sugar, unpacked
1 tsp Sea Salt
1/2 tsp black pepper
2 cups beef stock (or buillon. Chicken works too)
Splash of dry wine, burgundy, or vermouth
1 tsp Balsamic Vinegar (the thick, sweet kind) or Worcestershire sauce.
Tips
You can also add sliced mushrooms and/or tomato paste or beans.
Garnish with parlsey!
After it's done, reduce the sauce on the stove and add a thickening agent to make gravy (I use arrowroot powder, but corn starch or flour works too).
Directions
1. Mix the French Onion Soup mix, black pepper, garlic powder, brown sugar, and sea salt in a small dish.
2. Thaw the beef if frozen. Rinse, pat dry. Season both sides with some of the seasoning mixture and place in slow cooker. Chop root vegetables & onion. Put the chopped vegetables around the meat, and sprinkle on the rest of the seasoning. Add wine and stock. Arrange garlic and bay leaves around the beef, tucked down into the liquid.
4. Drizzle with the balsamic vinegar or worcestershire. Cover and cook on low for about 7-8 hours, or until the beef is tender and falling apart. It's better the next day -- so I always refrigerate it overnight before serving.
2. Thaw the beef if frozen. Rinse, pat dry. Season both sides with some of the seasoning mixture and place in slow cooker. Chop root vegetables & onion. Put the chopped vegetables around the meat, and sprinkle on the rest of the seasoning. Add wine and stock. Arrange garlic and bay leaves around the beef, tucked down into the liquid.
4. Drizzle with the balsamic vinegar or worcestershire. Cover and cook on low for about 7-8 hours, or until the beef is tender and falling apart. It's better the next day -- so I always refrigerate it overnight before serving.