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 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, root vegetables have higher pesticide residues due to runoff into the soil, so 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 fresh 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 in a slow cooker by searing the roast, then nestling it over a bed of onions in your slow cooker. Sprinkle with spices and herbs, pour beef broth and red wine over top, then add seasoned vegetables. Cook on HIGH for 4-6 hours (or 8-10 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 (GF, DF)
Sarah Wilkins
6
30 minutes
3 hours
443
Dinner
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!
Ingredients
- 2 1/2 lbs. lean beef roast (rump roast, tip roast, bottom or top round)
- 1 tsp. black pepper, divided
- 1 tsp. salt, divided
- 1/2 tsp. dried rosemary (optional)
- 1 tbsp. avocado oil
- 2 tbsp. (6 cloves) garlic cloves, minced
- 1/4 cup red wine vinegar (or red wine)
- 2 cups beef broth
- 2 cups onion, chopped
- 1 1/2 lb. red potatoes, quartered
- 1 1/2 lb. whole carrots, sliced into 2” pieces
- 2 sprigs fresh thyme
Directions
OVEN METHOD:
Preheat oven to 325 degrees F.
Season beef roast all over with 1/2 tsp. each salt and pepper and leave on counter to bring to room temperature (optional, but helps roast cook more evenly).
Meanwhile, slice your potatoes, carrots, and onion and mince garlic.
Heat avocado oil in your Dutch oven or roasting pan over medium-high heat. Sear beef on all sides (~4 minutes per side) until browned all over. Set beef aside on a plate.
Add ¼ cup red wine vinegar to deglaze the pan (scrape up browned bits with a spatula). Simmer until the vinegar smell dissipates and the liquid is reduced.
Add garlic, onion, beef roast, potatoes, carrots, and beef broth (in that order). Sprinkle with remaining 1/2 tsp. each salt, pepper, and optional rosemary.
Top with sprigs of thyme and roast for 2 ½-3 hours, or until pull apart tender.
Divide evenly between six 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 to bring to room temperature (optional, but helps roast cook more evenly).
Meanwhile, slice your potatoes, carrots, and onion and mince garlic.
Heat oil in a skillet 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 place seared beef over top.
Toss potatoes, carrots, and garlic with remaining 1/2 tsp. each salt, pepper, and optional rosemary. Dump into slow cooker around your roast.
Pour 2 tbsp. red wine vinegar (half as much for this method) plus beef broth over roast and place springs of fresh thyme on top.
Cover tightly and cook on LOW for 8-10 hours (preferred) or HIGH for 4-6 hours.
Divide evenly between six meal prep containers and keep in fridge for up to a week, or in the freezer for up to a month.
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