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Grassfed Beef Arm Roast with Squash

This one pot paleo meal will have the house smelling so good, you'll be salivating before the dish is served. by Marla Starr, updated November 6, 2016 Posted on November 9, 2015

Paleo Recipe Grass-fed Beef Arm Roast with Squash
Marla Starr
Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

Melt in your mouth beef and squash is created by cooking it on low heat, for a long period of time. In this case, I used the slow cooker to achieve that consistency however you can also use your oven to achieve the same effect.

I was recently gifted a grass-fed beef arm roast from our friends Spencer & Ana. I had never cooked this particular cut before, so I was pretty excited to give it a go.

Grass-fed Beef Arm Roast with Squash

How To Cook A Delicious Roast

Since the arm roast is like any other roast, I decided right away I was going to use my slow cooker.

With any tough cut of meat such as a roast, oxtail or shank, you want to give it enough time to break down and become tender. And what better way than the hands-free cooking method of using a slow cooker?

With the addition of a few seasonings to flavor the meat, dinner will be ready in no time at all.

Don’t Throw Away The Bones

Once you have access to grassfed beef bones, you can make bone broth so save that sucker for another dish! Here is my basic grassfed beef bone broth recipe, it’s the perfect time to whip up a big batch of stock to have on hand for sipping, breakfast or making a simple paleo soup recipe.

Grass-fed Beef Arm Roast with Squash

Grassfed Beef Arm Roast with Squash

Yield: 3-4 Servings

Ingredients

  • 1 acorn squash
  • 3lbs grassfed beef arm roast
  • 2 teaspoons onion powder
  • 1 teaspoon cumin
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cayenne pepper
  • coarse ground sea salt, to taste
  • coarse ground black pepper, to taste
  • 1 yellow bell pepper, sliced
  • 2 cups water

Directions

  1. Don't worry about pealing the acorn squash but rinse the exterior well under running water and pat dry. Cut in half, then cut slices from each half. (You can cut the peel off the ends of the slices but if you cook it with the peel still on it will slightly break down and soften when cooked.)
  2. Cut each slice into equal size pieces.
  3. Add the cubed squash to the bottom of a slow cooker.
  4. Place the grass-fed beef arm roast on top of the squash.
  5. Season arm roast with onion powder, cumin, ginger, cayenne pepper, sea salt and black pepper over the roast. Place the sliced bell pepper around the outside of the roast.
  6. Pour the water over the roast so the seasonings mix in with the vegetables.
  7. Cover and cook on high for 6 hours.
  8. Slice meat and serve with a sprinkle of sea salt on top of the beef and squash. Transfer leftovers to a sealed container and store in the fridge.
  9. Enjoy! :)

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About the Author Marla Starr

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

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