Garlic Roast (grass-fed) Beef



  • 1 beef roast
  • 4 cloves garlic
  • 2 Tbps apple cider vinegar (tenderizes the meat)
  • salt and pepper



  • In a hot skillet, sear the roast on all sides (except the top)
  • Add meat to crock pot and add just enough water to leave the top of the meat uncovered (see above photo)
  • Slice the garlic and spread on top of the roast. Top with salt and pepper
  • I like to leave the top un-seared, and uncovered with water so it really takes on a roasted garlic flavor with the garlic on top
  • Cook the beef on high until it begins to bubble and then turn down to low for 4 hours, or until a meat thermometer reads 150*
  • Slice and serve
  • Use the liquid in the crockpot as a soup stock (the stock freezes very well!)

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    • says

      I think it would be great using a lamb roast and yes you can definitely make gravy from the liquid, I have many times! I use arrowroot powder to thicken it.

  1. Krista Lauinger says

    I am making this for dinner tonight but had one question. Do you put the apple cider vinegar in with the water? I didn’t see it in the directions anywhere. Thank you! :)

    • says

      Yes I do, it tenderizes the meat and pulls the minerals from any bones that might be in the meat and deposits them into the liquid. Win, win! I hope you enjoy it :)

  2. Jaclyn says

    I dont like the taste of vingegar. will it taste like it?can i use beef broth instead of water and with or without the vinegar?


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