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Grass-fed Beef Pot Roast With Winter Vegetables

Grass-fed Beef Pot Roast With Winter Vegetables

WebMD Recipe from

Beef and root vegetables are slow-roasted in red wine and seasoned with fragrant thyme for a tender and richly flavored winter supper.

  • 2 tablespoons
  • 2 1/2 to 3 pounds
    grass-fed beef rump roast
  • 5 medium
    carrots, peeled and chopped into bite-sized pieces
  • 3 medium
    parsnips, peeled and chopped into bite-sized pieces
  • 2 medium
    turnips, peeled and chopped into bit-sized pieces
  • 2 tablespoons
    whole black peppercorns
  • 2 bay
  • 1 bunch
  • 1 1/2 cups
    red wine, preferably cabernet sauvignon
  • 1 cup
    light beef stock, preferably homemade
  • 1 bunch
    fresh parsley, chopped fine
  1. Preheat the oven to 300°F.
  2. In a heavy-bottomed, oven-proof Dutch oven or clay baker, heat butter until melted.  Gently brown the roast on all sides in the butter and set aside
  3. Add chopped carrots, parsnips and turnips to the Dutch oven or clay baker.
  4. Season the beef and vegetables with bay leaves, thyme and whole black peppercorns.
  5. Pour red wine and beef stock over the vegetables and meat, place in the oven and bake, covered, for three to four hours.
  6. Remove from oven and garnish with chopped fresh parsley.
Nutritional Information

Makes: 6 servings
  • Calories459
  • Carbohydrates17.2 g
    • Dietary fiber4.6 g
  • Cholesterol110 mg
  • Fat16 g
    • Saturated fat6.1 g
  • Sodium357 mg
  • Protein59.7 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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