Grassfed Beef Pot Roast

Posted October 31, 2011 by Millgate
This hearty entree can be prepared in a Dutch Oven for faster oven roasting, or in a Crock Pot for an all-day slow cook. Round out the menu with crisp salad greens, balsamic salad dressing and fresh baked french bread.

  • Prep Time :
    15 min
  • Cook Time :
    150-180 min
  • Ready Time :
    2 hour, 45 min




  • 1 1/2 to 3 lb Millgate Grassfed beef chuck roast
  • 1 tsp Salt If using Millgate Steak and Burger seasoning, use 1 1/2 tsp seasoning and eliminate the pepper.
  • 1/4 tsp Pepper
  • 1 Large onion, quartered and thinly sliced
  • 3 TBSP Olive oil
  • 2 Garlic cloves, chopped or crushed
  • 2 1/2 cups Beef broth, unsalted
  • 1/4 tsp Ginger, ground
  • 1/2 cup Red wine or canned tomatoes
  • 2 TBSP Balsamic vinegar

Vegetables to add to the Crock Pot (in the beginning) or to the Dutch Oven about 1 hour before serving time.

  • 2-3 Potatoes Scrubbed and quartered, leave skin on
  • 4-6 medium size Carrots, peeled
  • 8-12 small White onions such as pearl or cipollini, optional


  1. Rub Millgate grassfed chuck roast with salt and pepper or the Steak and Burger seasoning.
  2. In a Dutch Oven, heat the oil on medium heat.
  3. Brown the roast and onion.
  4. Mix the remaining ingredients together and pour over the roast.
  5. Cover and oven bake at 325 degrees F. for 2-3 hours or until roast is tender.
  6. Remove roast to serving platter, cover to keep warm.
  7. Thicken pan juices with 1 TBSP flour per cup of juice.
  8. Serve with  potatoes and roasted carrots.


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