Roast Beef Recipes from Grassfed Beef Don't Need Rubs or Marinades

Roast Beef Recipes from Grassfed Beef Don't Need Rubs or Marinades. Grassfedbeef carries distinctive flavors and leaves no fatty taste in your mouth.

Entrees prepared from pot roast recipes frequently adorn the menus of famous restaurants and hotels.I recently attended a banquet at the finest hotel in our town, Muscatine, Iowa. Sure enough, pot roast was a featured entree.

The pot roast was thinly sliced and bathed in a braising sauce. It was OK--just OK. Frankly, it was tasteless. That's why rubs and marinades have become so popular and necessary. Unless conventional (storebought) grain-fed beef is spiced up or marinaded it's taste may generally bedescribed as "bland."

In contrast, grassfed beef is naturally flavorful. Grassfed roast beef recipes don't need spices. Often a dash of salt or pepper is all grassfed beef needs to enhance the natural flavor of the meat.

When cooked right--LOW and SLOW--grassfed roast beef recipes are tender, carry a distinctive flavor and will not leave a fatty taste in your mouth.

Easy Roast Recipe


3 Tbsp Melted grassfed butter or salad oil
4-5 lbs. boned grassfed rump roast
2 tsp salt
1/4 tsp pepper
1 Tbsp water
1 small onion, sliced
Pinch of dill seeds


In hot butter or coconut oil, brown meat well on all sides in Dutch oven or heavy kettle. Use medium heat, turning meat as it browns. Pour off fat drippings, season with salt and pepper. This may take 15-20 minutes.

Add water, onion, dill seeds.

Cover tightly; simmer, but DO NOT BOIL over low heat, turning occasionally to cook it evenly throughout. This may take about 4-4 1/2 hours. Simmer until fork-tender. If needed, add a few tablespoons of hot water during cooking.

When meat is done, remove it to heated platter; keep warm.

Make gravy as follows: Skim fat from broth in Dutch oven. To broth, add water to make 2 or 3 cups liquid. Heat and thicken; season if needed.

Easy Roast Beef recipe serves a family of 4 for 2 meals.

Grandmother's Roast Beef Recipe with Vegetables


5-6 lbs. boned grassfed rump roast
1/2 cup flour
1 Tablespoon melted grassfed butter or olive oil
2 tsp salt
1/8 tsp pepper
Pinch celery seeds
1/2 tsp oregano
3 Tbsp wine vinegar
1 medium onion, sliced
2 cups small whole white onions
8 small carrots, pared
3 Tbsp flour
1/2 cup water


On wax paper, roll beef in 1/2 cup flour to coat all sides.

Place butter or olive oil in Dutch oven. Over medium heat, brown beef well on all sides, turning it as it browns. Add salt and pepper. This may take about 15-20 minutes.

Add celery seeds, oregano, vinegar, 1 sliced onion.

Cover tightly; simmer over low heat, turning occasionally, about 3 1/2 hours.

Now add 2 cups small onions and carrots, tucking them into gravy around beef.

Cover; simmer 1 hour, or until beef is fork-tender and vegetables are done.

Remove beef and vegetables to heated platter; keep warm.

Makes 8-10 servings

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