Lean, Clean, SO GOOD Grass Fed Beef Pot Roast

Lean, Clean, SO GOOD Grass Fed Beef Pot Roast.

There are seriously a bazillion variations of pot roast recipes. I work best with a slow cooker/crock pot because I’m terrified of overcooking stuff in the oven, and I think every time I try to cook a roast I Pinterest or Google a different recipe to try because I’m never ‘sold’ on the last one we had. Spices, bay leaves, herbs, gah it gets complicated. When we started this grass fed beef business, I didn’t have a lot of experience cooking with such a lean cut of beef – so I was excited to experiment with each cut of meat we sell. One of my absolute favorites so far has been this roast – one because it is SO DANG EASY and two because it has a better flavor profile than all the complicated recipes I have pinned and tried over the years.

All you need is a good grass fed roast – which you can get right here :), a slow cooker, some beef stock or broth, sea salt, and pot roast veggies of your choice – I like onion, carrots and potatoes.


  • Slow Cooker of your choice in terms of size and brand. This recipe is super flexible.
  • Grass Fed Beef Roast – There’s lots of variations on sizes and specific cuts, we carry 3 types that range from about 1.5 lbs up to 4 lbs. It’s more personal preference than anything, but man I LOVE these roast cuts because they’re not super fatty or have a bunch of gristle on them.
  • Sea Salt
  • Beef Stock or Beef Broth – couple cups. I like stock better, more flavor, either is fine.
  • Your choice of roast veggies. I like to use baby carrots, potatoes and onion.
  • A little black pepper to taste if you prefer it.


Take your roast, put a nice thin crust of coarse sea salt on it. DON’T. USE. TABLE. SALT. Kosher salt or sea salt PLEASEEEE. There really isn’t a rule on how much since there’s so much variation on the size of your roast. I just sprinkled it all around on all sides. Then toss it in the crock pot.

Grab your beef stock or beef broth (I like the stock), and pour some in to create a thin layer on the bottom. It honestly isn’t a large amount. Again depending on the size of your roast and the size of your crockpot, you actually don’t need a lot – I used about a cup here for this 3 ish pound roast. I used to think I had to practically drown a roast in broth, herbs, and veggies, boy was I wrong!

I used to think I had to drown a roast in broth, veggies and herbs, boy was I wrong! The salt helps break down the fibers to make it delectably tender. Plan to let this cook for 10-12 hours and you won’t be disappointed.

Please remember this recipe needs TIME! After you’ve salted, added your beef stock, and turned the crock pot on low to simmer, give it 6-8 hours of just the roast by itself. If it looks like it’s progressing well early on around the 4-5 hour mark, then go ahead and add the veggies of your choice to finish it out. It varies each time, but I’d say all in I always end up being around 8-12 hours for the entire cooking process.

By waiting and adding the veggies later (another mistake I used to make when I’d try to toss them in with the meat from minute one), they end up much crisper and better tasting rather than just tasting like mush that doesn’t hold it’s own shape. I just quarter some potatoes, a small onion, and toss in some baby carrots.



In case you haven’t noticed, I love easy recipes without a lot of steps. This one is SO good. The salt seems like a lot but it balances out once you add all the carrots, potatoes, etc to finish it out. You can also add pepper to taste as needed.

If you make this, please let me know. I’d love to hear your feedback and any recommendations for variations that you might have.


Jessica – 410 Farms | Green Acres Grassfed Beef 410-Farms.com












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