Grass-fed beef tends to be leaner than grain-fed beef. This means that with roasts, there is less fat through the meat (less marbling). With a typical roast, dry cooking it in the oven usually causes the fat through the meat to melt keeping the meat moist. With less fat, grass-fed beef is liable to dry out if you cook it like you would a roast from the grocery store.

You’ll never go wrong cooking one of these roasts in the crock pot or dutch oven, with plenty of liquid (broth, wine, water), at a low temperature for a long time. This will give the meat time to break down, and the liquid keeps everything moist.

If you’re looking to do a traditional Sunday roast (like my granny did, with Yorkshire pudding, mashed potatoes and gravy), keep in mind the low and slow method. A general rule of thumb is to heat the oven to 50F less than your recipe calls for, and check your roast for done using a meat thermometer after the amount of time indicated in your recipe. Another tip is to baste the roast with oil or fat during the cooking to keep it from drying out. We store leftover bacon fat in a jar in the fridge which works perfectly for this purpose. If you keep duck fat around, even better.

Steak Roasts– This is usually referred to as a round roast. This is a pretty tough cut of meat, and will benefit from slow, low cooking. Cook it as a pot roast in the dutch oven or, if you have one, use your slow cooker. Make sure there is lots of liquid to keep everything moist and give the meat plenty of time to break down and tender up. You could also try doing this roast as pulled beef, same cooking style, low and slow in lots of liquid, but the result is similar to pulled pork. Serve it on buns with caramelized onions and the cooking liquid.

Short Rib Roast & Blade Roast– will both work as either pot roasts or dry roasts.

Sirloin Tip Roast- This is a very lean roast, so keep that in mind when choosing a cooking method. If you’re going to dry roast a sirloin tip, make sure to keep it basted with oil or bacon fat during cooking to keep the roast moist.

If you’re not familiar with using a crock pot or slow cooker, here are a few recipes to get you started:

And if you don’t own a slow cooker, check out this article which discusses converting slow cooker recipes for the dutch oven:

Slow cooker vs dutch oven, a conversion guide