Slow Cooker Grass-Fed Round Pot Roast with Root Vegetables

  📦 Cut: Round (~460g) — All Packs 

Set it before breakfast. Come home to dinner.

A pot roast is one of the most satisfying uses of a slow cooker — and round, with its lean, dense muscle structure, is one of the best cuts for it. Eight hours on low and the round emerges tender, shreddable, and surrounded by sweet root vegetables in a deeply flavoured braising liquid that doubles as a sauce.

Ingredients:

•     460g Your Farmer round

•     2 carrots, cut into large chunks

•     2 parsnips, cut into large chunks

•     3 medium potatoes, quartered

•     1 large onion, cut into wedges

•     4 cloves garlic, whole

•     400ml beef stock

•     1 tbsp Worcestershire sauce

•     1 tbsp tomato paste

•     2 sprigs fresh rosemary

•     2 bay leaves

•     Salt, pepper, and oil for searing

Method:

1.   Pat the round dry and season generously with salt and pepper.

2.   Sear all over in a very hot pan with oil until deeply browned on all surfaces — about 8–10 minutes total. Do not skip this step.

3.   Transfer the round to the slow cooker.

4.   In the same pan, deglaze with a splash of the stock, scraping up all the browned bits. Pour into the slow cooker.

5.   Add the vegetables, garlic, remaining stock, Worcestershire, tomato paste, rosemary, and bay leaves.

6.   Cook on LOW for 7–8 hours. The beef should be very tender and beginning to fall apart.

7.   Remove the beef and rest on a board. Remove the vegetables and keep warm.

8.   Pour the cooking liquid into a small pan and simmer over high heat until reduced and slightly thickened. Season.

9.   Slice or shred the beef. Serve with the vegetables and sauce poured over.

Dinner that cooks while you live your life. Join the Your Farmer community. 🌿