HEALTHY BEEF POT ROAST
Being raised in Montana, Beef Pot Roast is something I grew up with! This "healthy" version really isn't much different than the family classic, I just chose a leaner grass-fed rump roast and made it balanced in carbs and protein. The end result is a fall apart tender roast with tender (not mushy) vegetables, all in a savory beef broth. I've made this on repeat for meal prep! The kids love it, too.
Did you know? Grass-fed beef contains up to five times as much anti-inflammatory omega-3 fatty acids compared to conventional grain-fed beef... even though grass-fed is overall lower in fat! This is why choosing grass-fed makes a big difference when it comes to reducing inflammation. (source)
What's the healthiest beef cut for roast?
We've already covered why grass-fed is better for you. But did you know there are added health benefits for choosing organic beef as well? Organic beef comes from cattle raised without antibiotics or growth hormones, and only fed organic feed free of chemical pesticides. On top of all this, buying organic means the cattle were allowed significant access to the outdoors throughout their lives. If you simply can't afford organic, looking for "grass-fed" or "pasture-raised" beef is the next best choice.
Now, when it comes to the roast, you want a leaner cut to avoid getting too much saturated fat (which isn't the healthiest). I used rump roast, but other lean options include shoulder petite tender roast, tri-tip roast, top sirloin petite roast, bottom round roast, top round roast, sirloin tip roast, or eye of round roast.
What are the best vegetables for roast?
First off, since root vegetables have higher pesticide residues due to runoff into the soil, it's important to choose organic. The most popular pesticide, Roundup (aka glyphosate), has many negative health effects from hormone disruption to lymphomas.
What type of vegetables work the best for roast? Any woody vegetable such as potatoes, carrots, parsnips, rutabagas, turnips, beets, even radishes! I went with onions, carrots, and potatoes. Some people like celery in their pot roasts, but I don't like how mushy it gets.
What are the best spices for pot roast?
I kept it basic here with thyme, rosemary, salt, pepper, and minced garlic. Others used parsley, oregano, smoked paprika, and bay leaves. Really you can't go wrong, but I do prefer the fresh garlic rather than garlic powder. If you must used dried garlic, granulated is a better option. Use one and a half teaspoons of granulated garlic in place of the six minced cloves if you like.
Can I make this in a slow cooker?
Absolutely! You can make this pot roast in a slow cooker by searing the roast per usual then setting it over a bed of onions in your slow cooker. Sprinkle with spices and herbs, pour 1 cup each beef broth and red wine over top, then add seasoned vegetables. Cook on HIGH for 4-5 hours (or 7-8 hours on LOW).
Now, here's the printable recipe for this Healthy Beef Pot Roast. I hope you'll comment below if you try it!
This post contains affiliate links and was created in collaboration with Metabolic Nutrition.
Healthy Beef Pot Roast
This Healthy Beef Pot Roast uses lean grass-fed rump roast, potatoes, carrots, and onions for the perfect balance of protein, carbs, and fats. This easy dinner is a family favorite and works great for meal prep too!
- 2 1/2 lbs. lean beef roast (rump roast, tip roast, bottom or top round)
- 1 tsp. black pepper
- 1 tsp. salt
- 1/2 tsp. dried rosemary (optional)
- 1 tbsp. avocado oil
- 2 tbsp. (6 cloves) garlic cloves, minced
- 1 cup red wine vinegar
- 2 cups beef broth
- 2 cups onion, chopped
- 1 1/2 lb. red potatoes, quartered
- 1 1/2 lb. whole carrots, chopped
- 2 sprigs fresh thyme
- Preheat oven to 350 degrees F.
Season beef roast generously with 1/2 tsp. each salt and pepper and leave on counter to bring to room temperature.
Heat 1 tbsp. avocado oil over medium-high heat. Sear beef on all sides (~4 minutes per side) until browned all over. Set beef aside on a plate.
Add red wine vinegar to deglaze the pan (scrape up browned bits with a spatula). Simmer until the vinegar smell dissipates and about half the liquid is gone.
Add garlic cloves, beef roast, onion, potatoes, carrots, and beef broth (pour over top).
Top with 2 sprigs of thyme and roast at 350 for 2-2 ½ hours, or until pull apart tender.
- Divide between meal prep containers and keep in fridge up to a week, or freezer up to a month.
Slow cooker method:
Season beef roast with 1/2 tsp. each salt and pepper and leave on counter for an hour to bring to room temperature.
Meanwhile, chop your potatoes, carrots, and onion and mince garlic separately.
Heat oil in a skillet over over medium-high heat, Sear beef on all sides (~4 minutes per side) until browned all over. Set beef aside on a plate.
Layer the bottom of your slow cooker with onions, then lay seared beef on top.
Toss potatoes, carrots, and garlic with remaining 1/2 tsp. salt, pepper, and rosemary. Dump into slow cooker around your roast.
Pour red wine and beef broth (reduce to 1 cup for this method) over roast and put springs of thyme on top.
Cover tightly and cook on LOW for 7-8 hours (preferred) or HIGH for 4-5 hours.
Divide between meal prep containers and keep in fridge up to a week, or freezer up to a month.
Calories (per serving): 443kcal, Fat: 14.3g, Sat fat: 5.4g, Carbs: 34g, Fiber: 6g, Sugar: 9g, Protein: 43g, Sodium: 627mg
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