Grassfed Pot Roast Recipes Can Help Prevent Heart Disease

Pot roast recipes delicious!--

I grew up eating a lot of pot roasts. Here's the good news about that. The red meat (as in pot roast recipes) plays a significant role in preventing heart disease according to Dr. William Campbell Douglass.

Dr. Douglass has been voted "Doctor of the Year" by the National Health Federation. Writing in REAL HEALTH BREAKTHROUGHS, he entitles his article

Dr. Douglass continues, "I've been cautioning my readers about this for years and now I'm even hearing agreement from the Chairman of the Nutrition Committee of the American Heart Association. Even he now admits that a very low-fat diet can be harmful to many people! And unless you've actually been tested and found to have a very specific condition called 'pattern B LDI,' be careful to get enough animal fat in your diet.

"So what's the REAL cause of heart disease? Well, for one thing: Too little red meat in your diet.

"You see, of all the different substances they can measure in your blood, the deadliest risk factor for heart disease is not cholesterol, but a chemical called HOMOCYSTEINE.

"Cholesterol doesn't do diddly unless it "catches" on a ridge or pit in your artery walls. And the secret cause of these "cholesterol traps" is homocysteine. Too much homocysteine and your arteries corrode like a rusty pipe.

"But it's so easy to cut down your homocysteine levels! Three vitamins do the trick quickly, including vitamins B6 and B12. And by far the richest source of these vitamins is. . .you got it, RED MEAT.”

Pot roast recipes are some of the healthiest, easiest to prepare and least expensive to buy. They can also be deliciously savory.

Mama's Pot Roast Recipe

Ingredients:

2 pounds grassfed beef chuck or rump roast
2 Tbsp olive oil
1/2 cup onions, chopped
3 garlic cloves, minced
1 cup rutabagas
1 tsp dried thyme
1 tsp dried oregano
2 cups water
3 Tbsp cornstarch
3 Tbsp water, very cold
1/2 cup carrots sliced

Preparation:

Brown meat on all sides in the oil.Add onions, cover and cook over low heat for 15 minutes.Add the garlic, rutabagas, herb seasoning and 2 cups of water.Cover and simmer 3 1/2 to 4 hours, until the meat is tender.

About half an hour before the pot roast is ready, mix the cornstarch and cold water in a small bowl.Add 1/2 cup of hot liquid from the pot roast pot to the cornstarch mixture to form a slurry.Then add the mixture back into the pot and stir.

Add the carrots, and cook for an additional half hour.

Ingredients:

3-4 pounds beef, rump, chuck, or shoulder roast
2 tsp salt
1/4 tsp pepper
1 onion, peeled, sliced

Preparation:

Heat dutch oven or heavy fry pan; add meat; brown thoroughly on all sides. Sprinkle with salt and pepper. Place onion slices on top.Cover; cook over low heat 4-4 1/2 hours or until meat is tender.If desired, potatoes, carrots may be added during last hour of cooking.Thicken gravy.

Six servings.

HOME to Earth's Finest Flavors
TOP of Pot Roast Recipes
GO to Main Beef Recipes Page