Comments on: Grassfed Pot Roast http://www.theslowcook.com/2009/12/18/grassfed-pot-roast/ An urban insurgent's guide to real food for life Wed, 08 Feb 2012 15:22:02 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Ed Bruske http://www.theslowcook.com/2009/12/18/grassfed-pot-roast/comment-page-1/#comment-5183 Ed Bruske Tue, 10 Jan 2012 20:22:07 +0000 http://www.theslowcook.com/?p=3406#comment-5183 You're welcome! You’re welcome!

]]> By: Shalonne http://www.theslowcook.com/2009/12/18/grassfed-pot-roast/comment-page-1/#comment-5182 Shalonne Mon, 09 Jan 2012 21:47:52 +0000 http://www.theslowcook.com/?p=3406#comment-5182 Hi, Just wanted to send you a quick thanks for this recipe! I had to do a little different - use water instead of stock as I had no stock on hand - but I wanted to let you know it came out fork tender! Took 3.5 hours on 250. It was literally completely off the bone without me even touching it. And tastes wonderful! Thanks again :) Hi, Just wanted to send you a quick thanks for this recipe! I had to do a little different – use water instead of stock as I had no stock on hand – but I wanted to let you know it came out fork tender! Took 3.5 hours on 250. It was literally completely off the bone without me even touching it. And tastes wonderful! Thanks again :)

]]> By: Ed Bruske http://www.theslowcook.com/2009/12/18/grassfed-pot-roast/comment-page-1/#comment-4474 Ed Bruske Mon, 07 Feb 2011 01:54:26 +0000 http://www.theslowcook.com/?p=3406#comment-4474 It's more about the breed of cow and husbandry practices. Grassfed can be tough, too. Read the book "Steak" for more on this. It’s more about the breed of cow and husbandry practices. Grassfed can be tough, too. Read the book “Steak” for more on this.

]]> By: Matt M. http://www.theslowcook.com/2009/12/18/grassfed-pot-roast/comment-page-1/#comment-4473 Matt M. Mon, 07 Feb 2011 01:49:42 +0000 http://www.theslowcook.com/?p=3406#comment-4473 BTW, where ever did that argument about Grassfed being tough come from? Everything we've tried has been the most tender, lean & tasty beef ever. BTW, where ever did that argument about Grassfed being tough come from? Everything we’ve tried has been the most tender, lean & tasty beef ever.

]]> By: Matt M. http://www.theslowcook.com/2009/12/18/grassfed-pot-roast/comment-page-1/#comment-4472 Matt M. Mon, 07 Feb 2011 01:48:20 +0000 http://www.theslowcook.com/?p=3406#comment-4472 We've been on grassfed for about a month now. Found a local producer selling at a Farmer's Market for a good price. NEVER GOING BACK to CAFO meat. We’ve been on grassfed for about a month now. Found a local producer selling at a Farmer’s Market for a good price. NEVER GOING BACK to CAFO meat.

]]> By: Penelope Bartell http://www.theslowcook.com/2009/12/18/grassfed-pot-roast/comment-page-1/#comment-4464 Penelope Bartell Wed, 02 Feb 2011 01:26:06 +0000 http://www.theslowcook.com/?p=3406#comment-4464 Thanks for this note! I generally followed this recipe with some grassfed beef that was labeled "soup bones" but had a bunch of meat on each bone. Thinking about buying a share from a local rancher; when I bought a steak to sample she threw in some less desirable cuts too. My only change to your recipe was that I browned the onion, garlic, and carrot before compiling everything in the pot. And I added potatoes about an hour before I took it out of the oven. Good stuff! Thanks again. Thanks for this note! I generally followed this recipe with some grassfed beef that was labeled “soup bones” but had a bunch of meat on each bone. Thinking about buying a share from a local rancher; when I bought a steak to sample she threw in some less desirable cuts too. My only change to your recipe was that I browned the onion, garlic, and carrot before compiling everything in the pot. And I added potatoes about an hour before I took it out of the oven. Good stuff! Thanks again.

]]> By: Howling_Duck_Ranch http://www.theslowcook.com/2009/12/18/grassfed-pot-roast/comment-page-1/#comment-3480 Howling_Duck_Ranch Sun, 27 Dec 2009 22:55:03 +0000 http://www.theslowcook.com/?p=3406#comment-3480 Incidentally, you might like the story of my first attempt at using the turkey plucker: http://howlingduckranch.wordpress.com/2008/11/29/poultry-in-motion/ cheers, HDR Incidentally, you might like the story of my first attempt at using the turkey plucker: http://howlingduckranch.wordpress.com/2008/11/29/poultry-in-motion/

cheers,

HDR

]]> By: Howling_Duck_Ranch http://www.theslowcook.com/2009/12/18/grassfed-pot-roast/comment-page-1/#comment-3479 Howling_Duck_Ranch Sun, 27 Dec 2009 22:53:39 +0000 http://www.theslowcook.com/?p=3406#comment-3479 You know, I buy grass fed beef from a neighbour each year and have never found the meat to be tough as most conventional meat raisers will argue. Also, I got my first moose this year. When butchering him I too noted the lack of fat. There is not an ounce of fat marbling in that animal, he was a four year old bull, and tender as could be. How then, is it that we are lead to believe that our meat animals need to be grain fed, confined, and shoved full of hormones to be tender? Loving perusing your site! HDR You know, I buy grass fed beef from a neighbour each year and have never found the meat to be tough as most conventional meat raisers will argue. Also, I got my first moose this year. When butchering him I too noted the lack of fat. There is not an ounce of fat marbling in that animal, he was a four year old bull, and tender as could be. How then, is it that we are lead to believe that our meat animals need to be grain fed, confined, and shoved full of hormones to be tender?

Loving perusing your site!

HDR

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