Fall is here! The air is crisp, fresh, and definitely cooling off! It is the perfect time for comfort foods such as a Sweet Grass grass-fed roast with garden veggies.

Grass-fed roasts are one of my favorite cuts because when cooked liked this, the meat falls apart, becomes so tender and soaks up all the delicious flavor of the broth. There is also nothing better than the way the smell of the roast wafts through the house. With using grass-fed beef, you also get the benefit of that real beef flavor, as well as all of the health benefits that come along with it.

Your family or guests will be eager for dinner tonight! Put the roast on to cook, get cozy in your favorite sweats, light a candle, grab a book and await a recipe that surely won’t disappoint.

Ingredients:

2-4 lb Sweet Grass Grass-fed Chuck, Arm, or Rump Roast
2 Onions
2 Tbsp Olive Oil
1 tsp of Salt
1 tsp of Pepper
1 Tbsp Oregano
2 Cloves Garlic
1 Bay Leaf
5 Potatoes
5 Carrots
1 Red Bell Pepper
4 Cups Beef Broth
3 Tbsp Ketchup
3/4 cup Soy Sauce
2 Tbsp Dijon Mustard
2 Tbsp BBQ Sauce

How to cook:

Season roast with salt, pepper, oregano and brown on all sides in olive oil.
Place roast in the pressure cooker with broth, ketchup, soy sauce, mustard, BBQ sauce, garlic, 1 chopped onion and cook for 1 hr 45 min at full pressure (medium to low heat). Depending on the size of your roast, you may need to add more broth or water so that the roast is completely covered.
Use the quick-release method and add remaining chopped vegetables and bring to full pressure for 15 minutes.

Serve hot and enjoy!