Our family tradition of grass fed beef pot roast goes
back at least 3 generations and has served as the base of
family Sunday dinners for as long as I can remember. As
a child I loved to spend Saturday nights with my
I remember her rising early in the morning to get Sunday
dinner cooking before church. After church, the extended
family would all gather around the table for this meal we
shared together each week.
My family of 8 still makes pot roast as a special shared
meal. Every time I prepare pot roast, I think of my
mother and grandmother who taught me their family
Below is my grandmother's way. I asked her once to write
the recipe out for me and her written rendition is a
precious heirloom to me. Of the old school, who never
measured any ingredients, she wrote as she spoke and
added pinches and smidgens of things. I hope my modern
adaptation of what I learned watching her will warm your
heart as it does my family's.
3 Tbs flour
1 tsp salt
1/2 tsp fresh ground pepper
3 lb grass fed beef roast
3 Tbs lard, olive oil and butter, or coconut oil (your
1 lg. onion
3 med. carrots, sliced
1 stalk celery
Herb packet: parsley, peppercorns, bay leaves, thyme,
all tied up in cheesecloth
2 cups beef stock (homemade best)
1 Tbs arrowroot or cornstarch
Mix together the flour, salt, and pepper, and dust the
beef. Heat oil in Dutch oven until fairly hot. Brown the
meat on all sides.
Add onions, carrots, celery, herb packet, and beef stock.
Cook (covered with lid) in oven 275 for 2-4 hours or
until tender. Turn meat over after 2 hours.
When tender, remove the roast and herb packet. Mix the
cornstarch or arrowroot in a small amount of cold water
then add it to the broth to thicken (optional).
Variation: A wonderful variation known as Beef
Bourguignon is to replace half the beef stock with dry
red wine. When doing this I add 1 lb. fresh mushrooms.
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