Some Favorite Grass-fed Beef Recipes

Mushroom Dill and Sour Cream Pot Recipe
This one is my daughter’s favorite. The dill makes this dish.

3 lbs. Grass-fed chuck roast
3 T. olive oil
2 tsp. dill
1 envelope onion soup mix
1 tsp. salt (kosher or sea salt)
¼ tsp. freshly ground black pepper
1 c. red wine (water if preferred)
2 c. sour cream
1 pkg. Sliced mushrooms
Egg noodles, bow tie pasta or white rice

Brown roast on all sides in olive oil in a skillet.. Transfer it to a crock pot and season with the dill, salt, pepper, and onion soup. Add the red wine. Cook in crock pot approximately 3 hours on the low heat setting. When the meat is fork tender, remove from the pot and keep warm. Reduce pan drippings by adding a bit of flour and water until it thickens. Add mushrooms and sour cream. Serve meat and gravy over your choice of noodles, pasta or rice. Enjoy!

Easy Crock Pot Beef Recipe
3 lb. Frozen or thawed grass-fed beef chuck or arm roast
¾ liter Burgundy wine
1 onion, thinly sliced
1 cube beef or vegetable bouillon
1 T. Worcestershire sauce
1 Bay Leaf
2 c. water

If meat is thawed, tenderize it and sear it on both sides with butter or olive oil. Place roast and all ingredients in crock pot set on low and cook at least 8 hours or until the beef falls apart. If roast is still frozen, place roast and all ingredients in crock pot all day or until tender.

Arizona Shredded Beef
This recipe came from Jo Robinson’s Pasture Perfect Book Recipes and we like it because of the true southwest flavors. Can easily be adjusted to make barbecue or green chile beef by varying the seasonings.

2-3 lbs. Chuck Roast
garlic cloves – cut in half
red or green chile powder or paste

Coat roast with cumin and chilli/chile and add fresh garlic cloves to taste. You may vary amount of chile for mild to hot. Put roast in crock pot or roasting pan (with tight fitting lid) and add one-inch of water. In crock pot, cook on high for at least 12 hours (if using roasting pan, cook at 300 degrees for about 8 hours) or until the beef shreds with a fork. Remove crock pot from heat source (or roasting pan from oven) and take two forks and shred beef in pan it was cooked in. Serve with warm corn/flour tortillas, over beans, in tacos or enchiladas, or taco salad. Freezes fabulously.

Easy Grass-fed Beef Stroganoff
2-3 lb. Grass-fed round steak (cut into cubes or strips)
2 T. olive oil
2 T. butter
½ c. diced onion
1-2 cloves of garlic
½ lb. Fresh mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
1 T. soy sauce
1 T. Worcestershire sauce
1 C. sour cream
8 oz. wide egg noodles

Melt oil and butter in pan. Add beef to pan. When beef is browned, remove it and set aside. Add onions and garlic and saute until onions are clear. Add soups, soy sauce, worcestershire sauce and stir until mixed. Add sour cream and mushrooms then transfer all to a crock pot or covered baking dish. Baked covered in 275-degree preheated oven for 2-3 hours or in a crock pot on low setting. Serve over wide cooked egg noodles.

Easy Slow Cooker French Dip
This is an economical version of an old favorite. It’s made of rump roast simmered for 7 hours with beef broth, onion soup and beer. The reduced cooking liquid makes plenty of sauce for dipping.

4 lb. Rump roast
1 (10.5 oz.) can beef broth
1 (10.5 oz.) can condensed French onion soup
1 bottle of beer
6 French rolls
2 T. butter

Place grass-fed beef rump roast in slow cooker. Add beef broth, onion soup and beer. Cook on low setting for 7 hours. Preheat oven to 350 degrees. Split French rolls and spread with butter. Bake 10 minutes or until heated through. Slice meat on the diagonal and place in the rolls. Serve sauce for dipping.

Easy Slow Cook Barbecue
Throw it together and have a great barbecue meal.
3 lb. Chuck or Rump roast
1 tsp. garlic powder (or fresh)
1 tsp. onion powder
1 (18 oz.) bottle of barbecue sauce
salt and pepper to taste

Place roast into slow cooker. Sprinkle with garlic and onion powder. Season with salt and pepper. Pour sauce over meat and cook low for 6 to 8 hours. Remove meat from slow cooker, shred and return to slow cooker. Cook 1 more hour. Serve hot with buns.