GRASS-FED SIRLOIN TIP ROAST
This 4 lb. roast took roughly an hour and forty minutes, but the general rule for roasting beef is 18 – 22 minutes per pound. Roast will be done when it reaches an internal temperature of 130 degrees using a meat thermometer. Because this cut is generally leaner, it’s best served medium rare.
COFFEE-BRAISED GRASS-FED POT ROAST WITH CARAMELIZED ONIONS
This recipe is reminiscent of a pot roast made with onion soup mix, but it tastes even better – and nobody misses the excess sodium. This pot roast can be made in a slow cooker.
BRAISED GRASS-FED POT ROAST
As with all braises, slow cooking tenderizes the meat and the liquid (water, stock or even a splash of wine) melds its flavor with that of the beef, resulting in falling-off-the-fork-meat that is dripping with tenderness.