Many people label beef as unhealthy. Conventional beef is truly not the best protein source, however, grass fed beef is full of many health benefits.
Grass fed beef is 2-4x higher in heart healthy omega-3 fatty acids than grain fed beef
Grass fed beef has 400% more Vitamin A and E than conventional grain fed beef.
Grass fed beef is naturally lower in calories- "Grass-fed beef is naturally lower in calories. A 6-ounce steak from a grass-fed steer can have 100 fewer calories than the same steak from a grain-fed steer. Simply by switching to lean grass-fed beef, in one year you could save 17,733 calories and lose 6 pounds without changing anything else in your diet." according to Dr. Mercola M.D.
*PLF Daily Tip**
My belief when you are trying to lose weight or are trying to achieve a healthier lifestyle, you must not deprive yourself of the foods you love. Here is an American favorite cleaned up so that you can indulge and get healthy at the same time!
This recipe is much healthier option for the typical fattening pot roast you would find in a restaurant. Grass fed beef is the secret!
This recipe has 4-6 servings. So when you dish up your portion, your slice of pot roast should be the size and thickness of the palm of your hand. If you choose to use potatoes use red potatoes or yukon gold they are healthier options. Your potato serving should be the size of a baseball. The rest of your plate should be fresh organic veggies steamed or raw. Enjoy!
American Pot Roast
5 Tb Brown rice Flour Or Any Gluten free flour
Salt and Pepper
1 Grass Fed Beef chuck roast 3-4 lb
2 Tb unsalted butter or Earth Balance Gluten Free Margerine
2Tb of olive oil
4 organic carrots chopped and cut into 1 inch pieces
1 organic yellow onion finely chopped
1 organic rib celery chopped
3 cups of Gluten-free beef broth (Pacific Brand)
3 yukon gold potatoes about 1lb quartered (can be left out)
In a large bowl stir together 3 Tb of the flour, 1 tsp of salt and ½ tsp pepper. Turn the roast in the seasoned flour, shaking off any excess. In a large frying pan over medium-high heat, melt the butter with the olive oil. Add the roast and cook, turning occasionally until browned on all sides, about 10 minutes. Remove from the pan and set aside.
Pour off all but 2 Tb of the fat in the pan. Add the chopped carrots, yellows onion, and celery and sauté over medium-high heat until softened, about 5 minutes. Stir in the remaining 2 Tb of flour and cook for about 1 minute. Pour beef stock and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon and bring to a boil.
Oven: Preheat the oven to 325F. Transfer the roast to a large Dutch oven. Pour in the veggies and broth mixture and cook, turning occasionally until the meat is very tender, about 3 hours. Uncover and stir in the potatoes. Cover and cook until all the veggies are tender, about 45 minutes longer.
Slow Cooker: Transfer the roast to a slow cooker. Pour in the veggies and broth mixture and cook for 4 hour on the high heat setting or 8 hours on the low heat setting. Uncover and cook the potatoes. Cover and cook for 60 minutes.
Transfer the roast to the cutting board slice and cover with the gravy.