I love this time of year. There are so many great recipes for food, more it seems, than other times of the year. And, did I also mention that I love a good pot roast? My favorite foods in this world are comfort foods – especially ones that are healthy and delicious. Nothing says comfort food so much as a good pot roast.
When I think about cooking roasts, I am infinitely grateful for the discovery of good, grassfed beef. It has texture and flavor beyond the flat, mangy-tasting, commercially-farmed meat of my youth.
Because of great authors and activists like Stanley Fishman, more people are learning how real beef should taste, how amazingly healthy and flavorful it is, and are inspired to give it a try. We have started to discover how real beef was meant to be.
I have rounded up some guest posts for my readers from various friends because I’m on a writing deadline this week. I hope you will enjoy this fantastic, healthy recipe for grassfed potroast with raspberry lambic beer by Stanley Fishman of Tender Grassfed Meat – both the book and the web site. He and his wife Keren created this wonderful meal last night and offered to share it with me. Thanks Keren and Stanley, for all you do for our real food community!
A grassfed pot roast can be a revelation. Unlike conventional meat, where only the fat has flavor, grassfed meat itself has great natural flavor, derived from the grasses, flowers, and other meadow plants eaten by the cattle. This flavor is right in the meat itself. Unlike the watery, mushy, wooden texture so common in conventional meat, grassfed texture can be a joy, slightly firm but meltingly tender at the same time.
Grassfed meat is different in composition from other meat, and must be cooked differently to bring out its magnificent flavor and tenderness. This recipe is designed for grassfed meat, and uses traditional Belgian seasonings to achieve an exotic yet wonderful taste and texture. The use of a raspberry lambic beer may seem unusual, and it is, but it combines beautifully with all the other ingredients to create a dish to be savored.
Belgium is not wine country, but they have a number of traditional beers that are simply outstanding. Unique to Belgium is the lambic beer, made from wheat, often with a secondary fermentation from a particular fruit. Raspberry lambic beer is made with raspberries as well as grain, and has a unique flavor, while it sounds exotic; it is easily available at Trader Joe’s, Beverages and More, various liquor stores, and many health food stores.
The pot roast has been a favorite dish in Europe for hundreds of years, and has also been a favorite in the United States. Done right, it is a tasty combination of tender, flavor-dense meat, enhanced with caramelized vegetables and crowned with a delicious gravy that makes every bite a satisfying pleasure. This is a great dish for cold weather, and is ideal for the holidays.
The art of cooking a real grassfed pot roast is lost to most, but this recipe shows how easily it can be done, and done deliciously. It is important to use the exact ingredients to the extent possible, as this recipe depends on the quality of the food. This is a very easy recipe.
Traditional pot roast with Belgian flavors
- 1 (2 to 3 pound) grassfed pot roast, (you can use chuck, rump, bottom round, or shoulder roast)
- 3 tablespoons pastured butter
- 2 medium organic carrots, peeled and sliced into half-inch circles
- 1 medium organic onion, peeled and sliced
- 1½ half cups raspberry lambic beer from Belgium
- 1 tablespoon whole grain Dijon mustard, (the kind with the small brown seeds), preferably imported from France
- 1 teaspoon coarse unrefined sea salt, crushed
- 12 organic black peppercorns
- 4 to 6 teaspoons arrowroot powder for thickening, dissolved in 2 tablespoons filtered cold water. (Use 4 teaspoons arrowroot if you prefer a thinner gravy, or 6 teaspoons arrowroot for a thicker gravy.)
- Take the meat out of the refrigerator, until it reaches room temperature (which could take 30 minutes to 1 hour). The meat should feel cool to the touch, not cold. Preheat the oven to 250 degrees Fahrenheit.
- Melt 2 tablespoons of the butter in a cast iron or enameled casserole over medium heat. When the butter is hot and bubbly, just slightly smoking, wipe any liquid off the meat and put it in the pan. Brown the meat over medium heat, about 5 minutes on each side (or until browned not scorched).
- Remove the meat from the pan, and put it on a plate. Add the remaining tablespoon of butter to the pan. When the butter has melted, add the carrots and onions, and brown over medium heat for 5 minutes, stirring constantly. Remove the vegetables from the pan.
- Return the browned meat to the pan, and add the vegetables, surrounding the meat with them. Add the beer, mustard, salt, and peppercorns. Bring the mixture to a simmer (the liquid should be bubbling slowly).
- Cover the pan, and place it in the oven. Cook at 250 degrees Fahrenheit for 2½ to 3 hours, or until a fork goes in easily, with little resistance.
- Remove the casserole from the oven, and place on the stove. Remove the roast from the pan. Bring the liquid to a simmer. Add the arrowroot, and simmer for a few minutes until the gravy has thickened.
Serve and enjoy the exotic, delicious flavor.
The Grassfed Meat Challenge: Busting Myths About Meat
Want more grassfed beef recipes?
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