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Beef Pot Roast with Winter Root Vegetables

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Beef pot roast – classic comfort food – offers that lovely warmth one needs most during the darkest days of winter.  A good beef pot roast satisfies and nourishes on an almost primal level.  The savory, fork-tender beef falls apart with gentle ease while winter root vegetables (carrots, parsnips and turnips) swim in a combination of cabernet sauvignon and homemade beef stock seasoned with bay, thyme and black peppercorns.

For this beef pot roast, take great care to use grass-fed beef as it is richer in nutrients than the grain-fed, CAFO-raised alternative.  Grass-fed beef is rich in conjugated linoleic acid, a natural trans-fatty acid which seems to play a strong role in health; indeed, research indicates that natural conjugated linoleic acid offers strong anti-carcinogenic properties.1, 2, 3Grass-fed beef is not only better for you; it is also better for the environment than the meat of conventionally raised animals as grass-based ranching operations see improved soil and native flora with holistic livestock management.  In this way, one might say enjoying a delicious beef pot roast might very well be as good for the environment as it is for your health.


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