Although I’m a foodie at heart, I have never taken the effort to buy 100% grass-fed beef. I guess I didn’t understand how different it would taste. I’m pretty picky about where I spend my dollars on food and so I’ve tried to find only the best but after trying the beef that Jones Creek Beef (located in Springville) provided us, it looks like I’ve found a new place to buy my meat.
The most shocking thing about this leaner, grass-fed beef is that not only do you cook it at a lower temperature (at least 50°F) for 30-50% less time but you also start the roasts at room temperature. This was perfect for when I made the following recipe because I made it on a Sunday. I put it into the slow cooker right before I left my house and 4 hours when I returned, it was perfectly cooked. I, however, am terrible at reading instructions and so it was set to cook for 2 more hours so I was lucky that I got home and checked it when I did.
Here’s some facts about the cows:
- they never see the inside of a cage
- they eat grass (because that’s what’s natural)
- they have constant access to grass pasture
And here’s some benefits from eating grass-fed beef:
- lower in total fat
- higher in beta-carotene
- higher in Vitamin E
- higher in B-Vitamins
- higher in minerals: calcium, magnesium, and potassium
- higher in total Omega-3
- higher in healthy ratio of Omega-6 to Omega-3 fatty acids (1.65 vs. 4.84)
- higher in Vaccenic Acid
- lower in those saturated fats commonly linked with heart disease
Want to try some of this amazing beef? Find it here in Utah Valley at your local Walmart or use the locator to find some grass-fed beef near you. Remember, it tastes absolutely amazing.
(Before you judge my pictures, I read my own recipe wrong so I’m going to give you the recipe I actually made. Feel free to cut the tomato paste down to 2 tablespoons of tomato paste for the actual recipe. And now you know why my gravy and potatoes are so red. Oops.)
Slow Cooker Chuck Roast
- 2 pounds Jones Creek Beef chuck roast
- 1/4 cup all-purpose flour
- 3 tablespoons oil
- 1 teaspoon garlic, minced
- 6 ounces tomato paste
- 3 cups beef broth
- 2 bay leaves
- 1/4 teaspoon ground allspice
- 1/2 cup fresh parsley leaves, chopped
- salt and pepper
- Thaw roast to room temperature.
- Season roast with salt and pepper.
- Coat roast in flour and shake off extra.
- Heat 2 tablespoons oil in skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 2 minutes per side.
- Transfer the roast to the slow cooker. (Add in onions, potatoes, carrots, or other vegetables.)
- Add remaining 1 tablespoon oil to the skillet over medium heat. Add tomato paste and stir until the oil begins to turn brick red.
- Add flour and broth until thick.
- Add in bay leaves, allspice, garlic, 1/4 teaspoon salt and a dash of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly. (About 4 minutes.)
- Pour the gravy into the slow cooker.
- Cover and cook on low for about 4 hours or until done.
- Once done, remove the roast and let rest for 5 minutes. Discard bay leaves. Toss vegetables and gravy in parsley and season with salt and pepper.