Herb-Crusted Grass-Fed Beef Roast
A show-stopping roast that lets the deep, rich flavor of 100% grass-fed beef shine. Lower and slower is the key — you'll get a tender, perfectly pink center every time.
Why Low & Slow Matters for Grass-Fed Roasts
Grass-fed beef has less intramuscular fat than grain-fed beef. That means it roasts beautifully at lower temperatures (275°F instead of 350–400°F) where the lean muscle fibers can relax and tenderize without drying out. High heat is the fastest way to ruin a grass-fed roast. A meat thermometer is essential — pull it when it's 5°F below your target and let carryover cooking do the rest.
Internal Temperature Guide
Ingredients
- 3–4 lb Deer Run Acres 100% grass-fed beef roast (chuck, sirloin tip, or rump)
- 2 tbsp grass-fed tallow or avocado oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp Dijon mustard
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 cup beef broth or bone broth
- 2 carrots, cut into large chunks
- 1 large onion, quartered
- 4 sprigs fresh thyme (for the pan)
Cooking with our tallow?
Grass-fed beef tallow has a high smoke point and adds rich, beefy depth to the sear. It's the traditional cooking fat — and it comes from the same animals as your roast.
Shop Tallow Products →Instructions
- 1
Bring to room temperature
Remove the roast from the refrigerator 45–60 minutes before cooking. This is critical for grass-fed beef — a cold roast will cook unevenly, leaving the outside overdone while the center stays raw.
- 2
Preheat the oven
Preheat your oven to 275°F. Yes, that sounds low — and that is the point. Grass-fed beef is leaner and responds much better to low, slow heat than the high roasting temps conventional recipes call for.
- 3
Make the herb crust
In a small bowl, combine the minced garlic, rosemary, thyme, Dijon mustard, 1 tablespoon of tallow (softened), salt, pepper, and onion powder. Mix into a thick paste.
- 4
Sear the roast
Heat the remaining tallow in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 2–3 minutes per side. Searing locks in flavor and creates a beautiful crust.
- 5
Apply the herb crust
Remove the roast from the pan briefly. Spread the herb paste evenly over the top and sides of the roast. Place the carrots, onion, and thyme sprigs in the bottom of the pan, pour in the broth, and set the roast on top of the vegetables.
- 6
Roast low and slow
Cover and place in the oven. Cook for approximately 20–25 minutes per pound for medium-rare (130°F internal) or 25–30 minutes per pound for medium (140°F). A 3.5 lb roast takes roughly 1 hour 15 minutes to 1 hour 30 minutes. Use a meat thermometer — do not guess.
- 7
Rest the roast
Remove from the oven when the internal temperature is 5°F below your target — it will continue to rise as it rests. Tent loosely with foil and let rest for 15–20 minutes. This step is non-negotiable with grass-fed beef. Cutting too early means dry meat.
- 8
Slice and serve
Slice against the grain into thin slices. Spoon the pan juices and roasted vegetables alongside. The natural flavor of grass-fed beef is richer and more complex than grain-fed — it needs very little embellishment.
Pro Tips for Grass-Fed Roasts
- ✓ Always bring the roast to room temperature first — at least 45 minutes out of the fridge
- ✓ 275°F is your friend — resist the urge to go higher
- ✓ Use a meat thermometer — pull 5°F below your target and let it rest
- ✓ Rest for at least 15 minutes — grass-fed beef needs this time to reabsorb juices
- ✓ Slice against the grain — look for the direction of the muscle fibers and cut perpendicular
- ✓ Save the pan drippings — they make an incredible gravy or jus with just a splash of broth
Ready to cook? Order our 100% grass-fed beef roasts.
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