grass fed beef

This hearty beanless chili is a crowd-pleaser and it just happens to also be Whole30-friendly! The pumpkin adds a touch of sweetness, fiber, and vitamin A and it’s a great way to sneak more veggies into your diet.

Slow-Cooker Pumpkin Chili

Tbsp cooking fat

yellow onion (about 1 large onion)

green bell pepper, diced

garlic,

beef

tomatoes

tomato paste

pumpkin puree

chicken broth

oregano

Tbsp. chili powder (plus more to taste)

cinnamon

cumin

sea salt

black pepper

cayenne (for heat)

Heat a large pot or Dutch oven over medium-high heat. Add the oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.

Add the garlic and cook an additional 30 seconds or until fragrant.

Add the ground beef. Use a spatula or large spoon to break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes.

Transfer meat mixture to the slow cooker.

Add remaining ingredients (diced tomatoes through black pepper) and stir. See note below about using more broth with this option. 

Set heat to LOW and cook for 6-7 hours or on HIGH for 3-4 hours. Serve with desired toppings.

Slow Cooker Directions:

Select &#8216;Saute&#8217; on the Instant Pot. Add the oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.

Add remaining ingredients (diced tomatoes through black pepper) and stir.

Stir, lock lid into place and set vent valve to &#8216;Sealing&#8217; position.

Select &#8216;Manual&#8217; or &#8216;High Pressure&#8217; setting and cook for 12 minutes. Allow for 10-15 minutes of natural pressure release before flipping the steam release valve to release the remaining steam.

Taste and season with salt and pepper, to taste.

Serve with additional toppings, as desired.

Instant Pot Directions: 

This chili stays on repeat in my house, year after year! I use ground turkey in place of the beef (personal preference) and I always add a can of kidney beans! We are bean lovers! This always hits the spot and is so filling. The pumpkin addition is a great way to add extra fiber and vitamins.

Mediterranean Steak Bowls

lb. flank steak (may substitute NY strip or sirloin steak)

(10 ounces) grape or cherry tomatoes

½ medium red onion,

head romaine lettuce, chopped (~10-12 cups)

cucumber,

kalamata olives, sliced

garlic hummus (or store-bought hummus of choice)

feta cheese

Skewers

Lemon wedges and/or torn fresh mint leaves

yogurt

olive oil oil

½ lemon

dill

salt

mint

Combine all dressing ingredients in a small bowl and whisk to combine. Store in the fridge until ready to use, up to 5 days. 

Preheat grill to high heat (about 450℉). 

Pat the steak dry with paper towels and sprinkle both sides with salt and pepper. 

Thread cherry tomatoes and quartered onions onto skewers, brush with the oil, and sprinkle with salt and pepper. 

When the grill is hot, place flank steak and tomato and onion skewers on the grill. Grill veggies, turning occasionally, for 5-8 minutes or until onions are softened and tomatoes start to blister. 

Grill the steak for 4-5 minutes, then flip and grill an additional 4-5 minutes for medium-rare (6-7 minutes per side for medium) or until an instant-read thermometer reads 140℉ for medium-rare or 150℉ for medium. 

Remove steak to a plate and cover loosely with another plate, or oil and allow steak to rest for 10 minutes before slicing thinly against the grain. 

While the steak rests, divide the chopped romaine between 4 plates or shallow bowls. Top with sliced steak, grilled vegetables, hummus, chopped cucumbers, olives, and feta cheese. 

Drizzle with Herbed-Yogurt Dressing and garnish with lemon wedges and/or torn fresh mint leaves.

Made this without the steak for a vegetarian option.

This was so easy, amazing and delicious! 10/10 recommend!!

https://content.jwplatform.com/videos/sETyH201.mp4

Need proof that food served in bowls is better? Look no further than these Mediterranean Steak Bowls with Herbed-Yogurt Dressing!

Bite-size hamburgers made from 100% grass-fed beef are super tasty for your dog when made with nutritious and delicious pet-friendly ingredients like parsley, oregano, lavender and slightly steamed spinach.

Beef Sliders for a Good Boy

lbs Ground Beef (organic, grass-fed)

Baby Spinach (organic)

tsp Lavendar

tsp Oregano

tsp Parsley

ea Sweet Potato (organic)

Start and warm the BBQ grill in accordance with manufacturer directions.

Wash and scrub the sweet potato clean. Slice into 1/2" thick pieces along the width so they turn into little circles. These serve as the 'buns' for the sliders.

Mix the ground beef, lavender, oregano and parsley in a glass bowl until fully incorporated. Form into 1/2" thick sliders. Press them a little flat so that they will sit and stay on the sweet potato buns.

Place the sliced sweet potato bun circles on the grill for 3-5 minutes on each side depending upon the BBQ temperature. You want them to grill and get a tiny bit soft, but not mushy. Just enough to remove the toughness. You may want to use a little oil (coconut works great) to keep them from sticking to the grill.

Place the meatball sliders on the BBQ grill for 3-4 minutes on each side.

Once done, remove the beef sliders and sweet potato buns from the grill and let them cool. Place a few baby spinach leaves on each beef slider at this point.

While the sliders are cooling you can prepare the dog-friendly condiments if you want to serve them. For ketchup use non-sweetened organic tomato paste. For mayonnaise blend a beaten egg, use a very small amount to mix in with nutritional yeast. For cheese, use a very thin, small piece - it's a picnic after all!&nbsp;&nbsp;

Once the sliders have cooled, plate them by placing a burger between two grilled sweet potato buns. Don't forget the condiments if you made them.

Top Sirloin Roast with Herbes de Provence

sirloin cap roast

garlic

herbes de Provence

olive oil

Set a rack inside a rimmed baking sheet and set aside. Make the rub. Peel and crush the garlic cloves and add them to the bowl of a mortar and pestle. Add the salt and pound the mixture into a paste. Stir in the herbes de Provence and the oil and grind the mixture together with the pestle. If you don’t have a mortar and pestle, you can use a food processor or finely mince the garlic, sprinkle the salt over it, and alternately chop and smash the mixture with the side of your knife until it forms a paste. Then transfer to a small bowl and stir in the remaining ingredients.

Remove steak from packaging and pat dry. Score the fat cap—cut diagonal lines across the surface of the fat in both directions so you have a cross-hatched pattern. Take care not to cut down into the roast itself. Rub the meat all over with the rub. Let the meat sit for 30 to 60 minutes to take the chill off and absorb the flavors of the rub.

When you’re ready to cook, heat the oven to 375°F. Place a large cast-iron skillet over medium-high heat and add enough avocado oil (or another oil with a high smoke point) to coat the bottom of the pan. Place the meat, fat cap side down, in the pan and sear for about 3 minutes. Flip and sear on the other side for an additional 3 minutes.

Transfer the roast to the prepared baking sheet and place in oven. Roast for about 20 minutes per pound, or until an instant-read meat thermometer registers 140°F. Remove from oven and rest for at least 20 minutes before slicing and serving.

Stout-Marinated Flank Steak

stout or dark ale (Guinness works perfectly.)

beef broth

thyme

onion powder

garlic powder

Worcestershire sauce

bay leaf

flank steak

peppercorns

brown sugar

salted butter

sea salt (plus more to taste)

Combine the beer, beef broth, thyme, onion and garlic powder, black pepper, Worcestershire sauce, and bay leaf in a bowl. Stir well to combine all ingredients.

Put the flank steak in a shallow baking dish or in a Ziploc bag. Pour the marinade to cover the steak. Cover the dish and refrigerate for at least 30 minutes and up to 8 hours, turning the steak over to ensure even marination.

When you&#39;re ready to cook, remove steak from marinade and pat dry on paper towels. Season with salt and pepper. Set aside on a large plate or baking sheet.

For the marinade

Place the leftover marinade in a small saucepan and reduce it in half over medium heat. Skim the fats that rise to the top to ensure a clear, smooth sauce. When reduced, strain the marinade into a clean saucepan, then add the peppercorns, brown sugar, and butter over medium heat. Whisk all ingredients to combine. Season the sauce with more salt to taste and set aside.

Cook the flank steak on a hot grill or a plancha/griddle. Cook for about 4 minutes on one side, then turn it over and cook for an additional 4 minutes for medium-rare( 125°F to 130°F).

Cut the flank steak against the grain in thin slices. Serve on a platter with your choice of sides. Pour half of the sauce on the sliced steak and reserve the rest to serve on the side. If desired, sprinkle additional sea salt on steak.

For the sauce

Sous Vide Chuck Steak

chuck steak (2.5-4 pounds)

butter

Salt steak on both sides. Refrigerate overnight or up to two days.

cook

Seal steak for sous vide and place in cooker at 135° for 24 hours.

prep

sear

Put butter in a large skillet over medium high heat until it just begins to brown. Sear steak quickly. Alternately, finish the steak on a very hot grill.

serve

Separate meat from the bone, slice, and serve.

Remember to season according to taste. Check out all our great burger recipes.

Grilled Burgers

ea ButcherBox Burger Patties

tsp black pepper

Preheat grill. If using open flame, wait for flames to die down. Right before grilling, make sure grill surface is extremely hot, then rub it down with an oil-soaked rag – we advise using tongs to hold the rolled-up rag.

For medium-rare, grill for 4 minutes per side, while rotating 90° every 2 minutes. Keep your meat moving to ensure that it cooks evenly. Remove from grill when meat thermometer inserted into patty reads 120°F.

Rest for at least 8 minutes.  Serve with you favorite burger toppings!

This tender Pot Roast recipe is melt-in-your-mouth delicious. This pot roast is braised with a rich, delicious gravy, carrots and potatoes. This is infused with vegetables and braised with carrots and onions.

Pot Roast

beef top round roast

pepper

celery (diced)

carrots

onion

thyme (leaves removed)

rosemary (leaves removed)

red wine

beef stock stock

corn starch

red potatoes (halved)

Preheat oven to 325F. Season meat with salt and pepper. In a large pot, set over medium heat, add the olive oil. When hot, add the meat and sear on both sides for 4 to 5 minutes until browned.

Remove the meat from the pot, turn the heat down to medium-low and add in the celery, yellow onion, and carrots. Cook until slightly softened, about 4-5 minutes. Add in the smashed garlic, tomato paste, fresh herbs, worchestire and mix until combined.

Pour in the red wine and scrape the bottom of the pot, being sure to lift up any bits. This will flavor the pot roast even more! Pour in the beef stock and give it a mix. Add the meat back to the pot and put the lid on top. Transfer to the oven and cook for 3 to 3 1/2 hours, until very tender.

Remove the meat from the pot. Strain the broth through a strainer into a bowl and discard the solids. To thicken the sauce, add a few tablespoons of the strained liquid to a bowl. Whisk in two teaspoons of corn starch until smooth. Pour the  stock slurry and the rest of the stock to the pot.

Add the meat back to the pot, along with the red potatoes and carrots. Cover with a lid and simmer on the stove for 20 to 30 minutes on medium-low, until the potatoes and carrots are tender.

This pot roast was easy and delicious. I used a little over 3lbs of whole chuck roast, cooked it for the allotted time and it came out perfect. My bf said it's the best thing I've cooked so far and we need to have a dinner party asap to serve it! I ended up using an immersion blender to blend up some of the cooked veggie bits to make the sauce thicker and it worked like a charm. Paired it with some fluffy mashed potatoes and crunchy baguette, and had plenty of leftovers for the weekend.

This has become a birthday meal for both my 10 year old daughter and my fiancé! It is easy to make and beyond delicious.

EXCELLENT! This was my second time making a roast so I’m not very experienced, but this was so simple to follow. Made it for Thanksgiving and it was a huge hit with my family, everyone asked for the recipe! I will be making again!! Was out of Worcestershire so swapped that for balsamic vinegar, but that’s more of a pantry staple for me anyways so I’ll probably proceed with that. Per usual Adrianna never fails!

Very good recipe and perfect for the autumn weather! My family loved it 

I used an immersion blender on half of the vegetables and added back to thicken the sauce.

This pot roast recipe is truly perfect. It's so simple to follow and the results were amazing. My family ate it all up!

I found this recipe on Instagram, I had to make it! This dishhh will not disappoint, it’s so delicious

https://content.jwplatform.com/videos/cgrV5a9o.mp4

Tender pot roast that's braised in the oven until perfection.

Top 8 grass fed beef recipes from across the web

The most viewed grass fed beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Slow-Cooker Pumpkin Chili

Mediterranean Steak Bowls

Beef Sliders for a Good Boy

Top Sirloin Roast with Herbes de Pr...

Stout-Marinated Flank Steak

Sous Vide Chuck Steak

Grilled Burgers

Pot Roast

Top 8 grass fed beef recipes from across the web

The most viewed grass fed beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow-Cooker Pumpkin Chili

Mediterranean Steak Bowls

Beef Sliders for a Good Boy

Top Sirloin Roast with Herbes de Pr...

Stout-Marinated Flank Steak

Sous Vide Chuck Steak

Grilled Burgers

Pot Roast

The most viewed grass fed beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine