Grass Fed Pot Roast & Gravy

Pot Roast & Gravy

This grass fed pot roast is very easy to make, extremely nutritious, and inexpensive. Since I add carrots and potatoes, it's a one-pot meal.

This meal can be easily made in a crockpot — just let it cook on low for 6-8 hours.

If you are on the GAPS Diet, you can skip the arrowroot of flour and use my 5-Minute GAPS Gravy recipe.

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Grass Fed Pot Roast & Gravy

  • Author: Ann Marie Michaels

Ingredients

  • Brisket or chuck roast, grass-fed (3 lbs)
  • Butter, grass-fed (2 TBS)
  • Onion, organic if possible (1 medium)
  • Parsley, Italian, organic if possible (1 bunch)
  • Beef or chicken stock, homemade or organic (1-2 cups)
  • Sea salt (1 tsp)
  • Freshly ground black pepper (1/2 tsp)
  • Potatoes, russet, organic (4)
  • Carrots, organic if possible (2)
  • Celery, organic if possible (3 stalks)
  • Arrowroot, sprouted flour or rice flour (1 TBS)

Instructions

1. Preheat the oven to 300 degrees F.
2. Let the meat sit out for at least an hour before you cook it — so it can come to room temperature.
3. Melt butter over medium heat in a large skillet or Dutch oven.
4. When butter is hot, brown the roast on both sides over medium heat — about 4-7 minutes on each side.
5. When the roast is browned, remove from heat and let it rest on a plate or cutting board.
6. While the meat rests, clean and roughly chop the onion, celery and parsley.
7. Heat up the Dutch oven you browned the meat in on medium heat on the stove top. Add the onions and cook for 5 minutes or so, until they are soft.
8. Place the roast on top of the onions.
9. Add enough broth so that it comes to about halfway up the side of the roast.
10. Add salt and pepper, along with the chopped celery and parsley.
11. Bring to a simmer, cover and put in the 300 degree oven.
12. Cook for 45 minutes.
13. Clean and chop the carrots into coins, and peel and quarter the potatoes. Set aside.
14. Turn the roast over, add the quartered potatoes, and cook for another 30 minutes.
15.Add the chopped carrots and celery, and cook for 15 more minutes.
16. Test to see if it is done by sticking a fork in. If it goes in easily and the meat sort of falls apart, it's ready. If meat is not done, continue checking every 10-15 minutes.
17. When the meat is done, remove pot from oven and put it on the stove. Remove the meat from the pot and set it on a cutting board or platter.
18. Bring the pot to a simmer, whisk in arrowroot or flour to thicken, to desired consistency.
19. Serve the gravy over the pot roast or in a gravy boat.

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Equipment Needed for This Recipe

Large skillet or Dutch oven

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

8 thoughts on “Grass Fed Pot Roast & Gravy

  1. I have a grassfed sirloin roast in my freezer. Would I cook it the same way or should I cook it dry in the oven so that it is still medium rare in middle?
    Thanks!

  2. Change potatoes to turnips and use that GAPS gravy (which I will definitely have to try), and it’s totally GAPS friendly! This will be on our list once we move to Maryland!

  3. You had me at “crockpot” and “GAPS gravy” πŸ™‚ πŸ™‚ I’ll definitely give this a try. I’ll be doing some more big time grocery shopping next month. My father will love this dinner, too πŸ™‚ πŸ™‚ Thanks for the recipe πŸ™‚ Love and hugs from the ocean shores of California, Heather πŸ™‚

  4. forgive my being a total novice in the kitchen, but at step 17 do you also remove the veggies? or do you stir in the arrowroot while the veggies are in the pot…

  5. ……………on another note, I am looking to purchase a grain mill. When I go to your resources page, I do not see anything listed. You make reference to your resource page in an earlier post, but again, when I go there, I see nothing listed at all about grain mills. There is a link to kitchen gadgets, or appliances, but nothing listed under it. Could you please send me a link? Thank you!! Connie cgl522@gmail.com

  6. Nothing can beat the taste of roast with the onions. I think it is the base of this recipe. Delicious one !

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