Collection: Grass-Fed and Finished Beef Slow-Cookers

The cuts that reward time. Chuck roast, shoulder pot roast, brisket, round eye, shank, short ribs and oxtail, all 100% grass-fed and grass-finished.

Low and slow, and do not rush it

These cuts are worked muscle, full of connective tissue that turns to gelatin given long enough at a low temperature. That is what makes a pot roast silky rather than stringy. Grass-finished beef is lean, so it wants liquid in the pot and a lid on top.

Three hours is usually the minimum. If it is still tough, it is not overcooked, it is undercooked.

Which one to pick

Chuck roast is the everyday choice and hard to get wrong. Brisket is for a long day and a crowd. Shank and oxtail make the best broth you will ever have, because that is where the gelatin is.

Order online and collect at the Pure Grass Farm store, 457 Country Club Rd, Troutville, VA, fifteen minutes north of Roanoke.