Grass Fed Beef Roast: Barbecue Beef Sandwiches

from Courtney Meyerhofer

I couldn’t make another pot roast dinner. Beef pot roast, mashed potatoes, carrots, and gravy.

Don’t get me wrong. It’s normally totally delicious and an absolute classic, but I think I was just burned out and in a recipe rut.

A barbecue beef sandwich was just what I needed.

An Instant Pot and an easy barbecue sauce recipe make this recipe come together quick!

INGREDIENTS

• Cooking fat (tallow, lard, butter, oil)

• 1 3-4 lb Saint John’s organic grass fed beef roast

• 4 cups broth or water

• 1 onion, peeled and quartered

• 2 bay leaves

• Salt and pepper

• Barbecue sauce

Barbecue sauce ingredients, inspired by Shaye Elliot’s recipe.

• 1 cup tomato sauce

• ¼ cup honey

• 4 tbsp apple cider vinegar

• 1 tsp dried thyme

• 2 tbsp smoked paprika

• 1 tbsp molasses

• 3 tbsp minced garlic

• ½ tsp red pepper flakes (omit if you don’t want spicy barbecue sauce)

• Salt and pepper to taste

METHOD

Coat roast in salt and pepper

Using an Instant Pot, set to “Saute” and add cooking fat of choice. If not using an Instant Pot, use a skillet over medium high heat.

When fat is melted, sear roast for 2-3 minutes on all sides.

Remove meat from Instant Pot, turn off heat, and add broth, scraping the brown bits off the bottom.

Add onion, bay leaf, and meat to Instant Pot. Add lid and set valve to “Sealing”. Cooking on high pressure for 90 min. If using a slow cooker, cook on low 8-10 hours or high 4-6 hours.

When meat is done cooking, it should flake easily with a fork.

Whisk together barbecue sauce ingredients and taste for for salt, acidity, and spice.

Shred meat and add barbecue sauce. Mix together, let it warm up on the Instant Pot’s warming function, and serve.

If you try this recipe, tag us in a photo on Instagram or Facebook!

Grass Fed Beef Chili Recipe: Tex-Mex Chili con Carne

As the weather cools and we begin this Autumn season, nothing says comfort like chili con carne. Then again, I grew up in Texas, so maybe I’m biased.

This recipe is a true “no bean” Tex-Mex chili recipe. However, there are no rules, so add a couple cups of pinto beans if that’s your style.

This chili has a medium spice to it, even when omitting jalapenos. Add jalapenos for dinner guests who enjoy the burn, and they will be delighted.

INGREDIENTS

For chili paste:

• 3 dried ancho chilis, stems removed and rehydrated in ½ cup warm water

• 3 Tbsp cornmeal

• 1 Tbsp cumin

• 1 Tbsp cocoa powder

• 1 Tbsp smoked paprika

• 1 Tbsp coriander

• 1 Tbsp oregano

• 1 tsp salt

• ¼ cup orange juice

For chili:

• 2-3 Tbsp tallow, lard, or oil

• 3-4 lbs Saint John’s organic grass fed stew meat or chuck roast cut into bite-sized pieces

• 2 medium yellow onions, diced

• 2 bell peppers, diced

• 2 jalapenos, diced (optional, omit if you don’t want a spicy chili)

• 1 bulb garlic (10-12 cloves), minced

• 4 cups beef bone broth

• 15 oz tomato sauce

• 2 Tbsp brown sugar

• 2 Tbsp Worcestershire sauce

METHOD

1. First, make the chili paste. Once the ancho chilis are rehydrated, drain and add them to a food processor (make sure the stems are removed before adding them!). Blend up the chilis and add them to a medium-sized bowl. Add all other chili paste ingredients to the bowl and mix well.

2. Preheat a large pot on medium-high heat. Add fat until shimmering and sear the beef on all sides until well browned, 1-2 minutes each side. Work in small batches to prevent crowding the pan. Set beef aside in a medium bowl when browned.

3. Add onions and a pinch of salt to the pot, continue scraping the bottom of the pot to bring up the browned bits on the bottom. After the onions are translucent, add the bell peppers and cook for another 3 minutes.

4. Then add the garlic and jalapenos (if using) and cook for another 2 minutes, continuously stirring and scraping.

5. Add the chili paste and mix well. Cook for one minute, then add all other chili ingredients and beef. Bring to a boil uncovered, reduce to simmer for 2-3 hours.

6. Taste for salt and adjust seasoning. Serve warm with cornbread or dinner rolls, along with your favorite chili toppings.

Enjoy!

If you try this recipe, let us know by sharing your creation and tagging us on Facebook or Instagram.

Slow Cooker Beef Bourguignon: Classic Grass Fed Beef Dish for Valentine’s Day

Plated grass fed beef bourguignon

Surprise your sweetie this Valentine’s Day with the French classic beef bourguignon, starring grass fed beef!

The chunks of beef absolutely fall apart after being slow cooked in the rich red wine gravy. This dish is sure to stun on Valentine’s Day but is also perfect for a family dinner. Either way, this is our new favorite way to enjoy grass fed beef roasts.

The sauce is velvety, and the dish impresses with its comforting, rich, and complex flavors. The carrots are tender, the pearl onions are plump with the red wine sauce, and the beef is absolutely luscious.. Beef bourguignon is a classic I’ve always wanted to try, and the slow cooker adaptation makes the preparation approachable.

Mashed potatoes makes a delicious side dish.

This recipe was inspired by The Recipe Critic.

INGREDIENTS

• ½ lb bacon, chopped into small lardons

• 3-4 lb Saint John’s organic grass fed beef roast, cut into 1-inch chunks

• 1 cup red wine, pinot noir preferred*

• 3 cups beef bone broth

• ½ cup tomato sauce

• ¼ cup soy sauce, tamari, or coconut aminos

• 1 Tbsp anchovy paste or fish sauce

• ¼ cup flour

• 5 garlic cloves, minced

• 8-12 pearl onions, peeled and whole

• 2 sprigs fresh thyme

• 5-7 carrots, peeled and sliced on the bias in 2 inch chunks

• 1 cup mushrooms, sliced

• 3-5 potatoes, peeled and chopped into 2 inch chunks, optional**

METHOD

1. Cook bacon in skillet over medium-high heat. When cooked, remove bacon and reserve.

2. Generously salt and pepper all sides of beef. Brown beef on all sides for 2-3 minutes. Be mindful not to crowd the pan. Reserve beef.

3. Add wine to pan, stirring continuously. Bring wine to a boil, then reduce at a simmer for 10 minutes.

4. Add broth, tomato sauce, soy sauce, and anchovy paste. Stir well to combine.

5. Add flour and whisk until smooth. Remove from heat.

6. Add bacon, beef, wine mixture, garlic, thyme, and vegetables to crock pot. Stir well to combine. Cook on low for 8-9 hours or high for 5-6 hours.

NOTES

* Pinot noir not required. Any red wine will do or substitute ½ cup apple cider vinegar and ½ cup water

** I omitted potatoes because my crock pot was quite full from the large 4+ lb roast and I planned to serve with mashed potatoes. If using potatoes, baby potatoes would be a lovely addition.

Enjoy this preparation of grass fed beef bourguignon! When you try this recipe, let us know by tagging us on Instagram or Facebook. Happy Valentine’s Day!

Beef Pot Roast Instant Pot Recipe: Red Wine and Herb Infused for Valentine’s Day

Red wine and herb infused beef pot roast.

This beef pot roast recipe is perfect for Valentine’s Day, a dinner party, or any time you want to have an elegant dinner without spending hours in the kitchen.

The red wine, vinegar, and herbs infuse the roast with an earthy and complex flavor. The result was a sophisticated, savory, and deeply satisfying dish. I served with creamy mashed potatoes, warm dinner rolls, and a bright green salad.

While the roast was cooking in the Instant Pot, the smells that filled our house were truly delightful. The combination of red wine, thyme, and rosemary was very enjoyable.

Happy Valentine’s Day!

Red Wine and Herb Infused Pot Roast

Inspired by this recipe

INGREDIENTS

• 3 Tbsp butter, avocado oil, lard, or tallow

• 2-5 lb Saint John’s organic grass fed beef pot roast

• Salt and pepper

• 1 cup beef broth (or chicken)

• 1 cup red wine (I used a cabernet)

• 4 tablespoons balsamic vinegar

• 4-5 sprigs thyme

• 4-5 sprigs rosemary

• 1 red onion, chopped into 1.5 - 2 inch chunks

• 1 parsnip, peeled and chopped into 1.5 - 2 inch chunks

• 4-5 carrots, peeled and chopped into 1.5 - 2 inch chunks

• ½ lb cremini mushrooms, chopped in half

• 4-5 cloves garlic, minced

EQUIPMENT

• Knife

• Cutting board

• Tongs

• Vegetable Peeler

• Instant Pot

• Slotted Spoon

METHOD

Pat roast dry and season all sides well with salt and pepper.

Roast seasoned with salt.

On Instant Pot Saute mode, melt fat in Instant Pot. (I didn’t do this because my roast was too big to saute in the Instant Pot. I used a skillet then transferred it to the Instant Pot.)

Sear roast on all sides, about 2 minutes per side. Set roast aside.

Roast searing in skillet. This Saint John’s roast is huge!

Add broth, wine, vinegar, thyme, and rosemary to pan, scraping up bits from the bottom of the pan. If using the Instant Pot Saute function, turn off. If using a skillet, remove from heat.

Deglazing pan with wine mixture.

Place roast in Instant Pot and cover with wine mixture.

Place lid on Instant Pot, set valve to “Sealing” and select “Meat/Stew” setting for 70 minutes. Enjoy the aroma filling your house as you prepare for a lovely Valentine’s Day dinner at home.

While roast is cooking, peel and chop the vegetables.

Vegetables chopped and prepped.

Allow Instant Pot to naturally release pressure for 10 minutes, then quick release.

Add vegetables to Instant Pot, place lid on, set valve to “Sealing” and select “Manual” high pressure for 10 minutes. Allow Instant Pot to naturally release pressure for 10 minutes, then quick release.

Vegetables added to Instant Pot, on top of roast.

Remove vegetables with slotted spoon. Place roast on cutting board to rest for 10 minutes before slicing. Spoon wine mixture over roast to serve. Enjoy!

Pot roast, vegetables, and mashed potatoes.

Did you give this recipe a try? Tag us on Instagram to let us know what you think!

Herb Rubbed Top Round Roast Beef

INGREDIENTS:

• 1/3 cup fresh parsley chopped fine

• 2 Tbsp minced fresh thyme

• 1 shallot minced

• 1 Tbsp Dijon mustard

• 2 Tbsp olive oil

• 4 Tbsp unsalted butter room temperature

• (1) 4-5 lbs top round roast fat trimmed if needed

• 1 Tbsp salt

• 1 Tbsp pepper

DIRECTIONS:

1. Mix the parsley, thyme, and shallot in a small bowl.

2. Remove 2 Tbsp of the herb mix to another bowl and set aside.

3. Add the mustard, and add 1 Tbsp of the oil to the remaining herb mix and stir to combine.

4. With the previously reserved herbs, mash in the butter with a fork to mix everything well.

5. Butterfly the roast by carefully cutting down the center of the roast, folding the cut end of the beef back, flattening, until you have cut almost entirely through. This allows for a better seasoning application throughout the beef.

6. While spread flat, season liberally with salt and pepper on all sides.

7. Using your fingers, spread the mustard mixture evenly over the interior of the meat.

8. Fold the meat back up and tie with kitchen twine.

9. Cover and allow the beef to rest in the fridge at least 4 hours.

10. When ready to cook, preheat the oven to 275 degrees F.

11. In a large oven-safe skillet, heat the remaining oil.

12. Sear the beef on all sides, until just browned, about 5 minutes per side.

13. Transfer to oven and allow to cook 1 1/2 to 2 hours, or until the meat temps at 125 degrees F.

14. Carefully transfer the beef to a cutting board to rest.

15. Spread a generous dollop of the herb butter over the roast and cover with foil.

16. Allow to rest for 20 minutes before slicing and serving.

Corned Beef

Makes 2 pounds

INGREDIENTS:

1 large onion, cut into 1/2-inch wedges

3 sprigs fresh thyme

3 cloves peeled garlic

3 Tablespoons pickling spice

One 4-pound piece corned beef brisket, rinsed

3 Tablespoons unsalted butter

2 leeks, white and light green parts only, split lengthwise, cleaned and cut into 1-inch lengths

4 carrots, cut into 2-inch pieces

1 small head green cabbage, core intact, cut into thick wedges

20 small red potatoes

1/4 cup loosely packed fresh parsley leaves, chopped

Sour cream, prepared horseradish and whole-grain mustard, for serving

DIRECTIONS:

Put the onion, thyme, garlic, pickling spice, brisket and 6 cups water into an instant pot.

Set and cook on high pressure for 85 minutes. Follow the manufacturer’s guide for quick release, then remove the meat and set aside. Strain the liquid through a fine mesh strainer into a bowl and return 2 cups back to the instant pot along with the butter.

Put the potatoes in a microwave safe dish and cook for 3 minutes then add the leeks, carrots, cabbage and potatoes to the Instant Pot. Seal and cook on high pressure for 4 minutes. Quick release the steam. Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetable and potatoes around the meat, sprinkle with the parsley and serve with the sour cream, horseradish and mustard on the side.

Oven-Braised Chuck Roast

INGREDIENTS

5-ish pound roast

3 tablespoons oil

3 teaspoons paprika

4 teaspoons salt (one for veggies)

4 teaspoons pepper (one for veggies)

4 teaspoons garlic powder (one for veggies)

2 medium potatoes

2 large carrots

1 small onion

DIRECTIONS

• Preheat oven to 350° (Try to preheat the oven at least 30 minutes before you cook the roast so it reaches 350 °F (177 °C) when your roast is ready to bake)

• Place the chuck roast on a flat surface and season the top liberally with an even mixture of salt, pepper, garlic powder, and paprika. Flip the chuck roast over and season the bottom side as well.

• Chop the onions, carrots, and potatoes and place them in a bowl. Add 2 tablespoons (30 mL) of olive oil and a teaspoon each of salt, pepper, and garlic powder. Stir together.

• Heat 3 tablespoons of olive oil in a skillet over medium heat.

• Choose an oven-safe skillet so you can put it directly into the oven.

• Place the roast in the pan and sear the bottom side for 4-5 minutes or until it turns brown, Then, flip the roast over and sear the other side for 4-5 minutes or until it browns as well.

• This will create a crust over the roast that helps keep in moisture and flavor while you cook it.

• Remove the seared chuck roast from the skillet and set it on a plate.

• Place the chopped vegetables in the skillet for about 5-10 minutes or until the onions become translucent, and the carrots and potatoes have a softer texture.

• Like the roast, the vegetables will have more time to cook thoroughly while you bake them.

• Place your chuck roast and vegetables in a baking pan or oven-safe skillet. Cover the top of the chuck roast and vegetables in tin foil, or lid.

• Set the pan or skillet in the oven and close the door, setting a timer for 3 1/2 hours. Take the roast out of the oven when the meat browns and develops a tender, pull-apart texture.

You can watch a video to see how we completed each of the steps below. We hope you enjoy as much as we did!

Chuck roast made from certified organic grass fed beef from Emmett Idaho. Visit us at saintjohnsorganicfarm.com for pricing, info, recipes, and more!

Sous Vide Chuck Roast Sandwich

INGREDIENTS

• Chuck roast

• 1 1/2 tsp paprika

• 1 1/2 tsp onion powder

• 1 Tbsp garlic powder

• 1 tsp ginger powder

• 2 Tbsp salt

• 1 1/2 tsp pepper

• 2 Tbsp Worcestershire

• 6 Tbsp butter

• Onion (for sandwich)

• Hoagie rolls (for sandwich)

• Cheese (for sandwich)

• Horseradish (for sandwich)

• Mayo (for sandwich)

DIRECTIONS

• Heat waterbath to 135° F.

• Pat chuck roast dry. 

• Mix seasonings together in a bowl. Rub the seasoning all over the roast. 

• Place roast, butter, and Worcestershire sauce into vacuum sealed bag (if using a ziplock bag, don't forget to use the water displacement method to remove all air from bag).

• Place sealed bag into prepared water bath. 

• Let cook in water bath for 24-30 hours. 

• Take roast out of water bath and sear the outside of roast on high heat until just barely browned. Slice and serve on a hoagie roll with sautéed onion, mayo, and horseradish. Enjoy!

Tri-Tip Roast--for slicing and sandwich meat!

1. Preheat oven to 400º.

2. Coat tri-tip Roast in a mixture of salt pepper and onion powder on all sides.

3. Heat avocado oil in a pan over high heat until smoking. Sear roast on all sides to brown quickly and seal in juices.

4. Transfer to roasting pan or cast iron pan and place in the pre-heated 400º oven.

5. Roast 10-15 min. Flip the roast over and roast another 10-15 min or until internal temperature reads 125º.

6. Remove roast and allow to sit for at least 20 min before slicing. If you slice too soon all the juices will run out!

Slow Cooker Chuck Roast

Adapted, slightly, from Bon Appétit: https://www.bonappetit.com/recipe/slow-cooker-pot-roast

Watch our video for this recipe on our YouTube channel!

INGREDIENTS

• 1 4-pound beef chuck roast

• 3 tablespoons plus 2 teaspoons kosher salt

• 4 tablespoons vegetable oil, divided (we used avocado oil)

• 1 large onion, chopped

• 4 garlic cloves, finely grated

• 1 tablespoon tomato paste

• 1 cup dry white wine

• 1 bay leaf

• 1 cup low-sodium chicken broth

• 1 teaspoon freshly ground black pepper

• 3 large carrots, peeled, cut into 3-inch pieces

• 3 celery stalks, cut into 3-inch pieces

• 1 large parsnip, peeled, cut into 1-inch pieces

• 1½ pounds medium waxy potatoes, quartered, halved if small

• 8 ounces crimini mushrooms, quartered

• Chopped parsley and chopped chives (for serving)

MAKE

• Season roast with 3 Tbsp. salt, rubbing into the grain and covering all sides. Wrap tightly in plastic and chill at least 3 hours and up to 3 days.

• Heat 2 Tbsp. oil in a medium skillet over high. Cook onion and remaining 2 tsp. salt, tossing occasionally, until browned around the edges but not completely cooked through, 6–8 minutes.

  Add garlic and tomato paste and cook, tossing occasionally, until paste is brick red and mixture is fragrant, about 1 minute. Add wine and bay leaf and cook, stirring occasionally and scraping bottom of pan, until slightly reduced and you can no longer smell the alcohol, about 2 minutes.

  Scrape onion mixture into ceramic insert of a 6-qt. slow cooker. Stir in broth and pepper.

• Heat remaining 2 Tbsp. oil in same skillet over high. Cook roast, turning occasionally, until golden brown on all sides, 10–12 minutes. Transfer to slow cooker, nestling into onion mixture. Arrange carrots, celery, parsnip, potatoes, and mushrooms around roast, pushing into onion mixture and surrounding meat. You might think there isn’t enough liquid, but the juices from the roast and vegetables will release as they cook.

• Cover, and cook over high heat until roast is very tender and shreds easily, 7-8 hours. If programming your slow cooker, set for 7 hours at high, then set to warm after that.

  Note: if you have extra herbs around, add a couple sprigs to the pot. We used some thyme and rosemary. If you don't have fresh herbs, it will still end up delicious.

• At this point the roast should simply fall apart, but you can also try and transfer it to a cutting board and slice against the grain. Add everything to a serving platter and arrange it how you like. Top with parsley and chives.

• Do Ahead: Pot roast can be assembled (but not cooked) 3 days ahead. Cover slow cooker with lid and chill.