Dinner Ideas Real Food 101

How To Make A Simple, Delicious Beef Roast

November 9, 2014

How To Make a Simple Beef Roast
One of my very favorite things to do on fall and winter weekends is fill my house with the aroma of beef that has been slow roasting all afternoon.

After busy, on-the-go weekdays, I long to help my family have a couple of days of peacefulness, rest, and simple, delicious home cooked food.

My husband works a zillion hours a week (YES a zillion is what it feels like, not what he actually works!), and has packed leftovers at his desk for breakfast, lunch, and dinner all week – on weekends I love to treat him to his favorites right out of the oven, and this simple beef roast definitely tops that list.

How To Make a Simple Beef Roast
I promise this is not a lot of work! You are going to be amazed at how little hands on time this takes – and it is going to taste like you have been working in the kitchen all day!
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How To Make A Simple Beef Roast
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Ingredients
  • 3 lb grassfed chuck roast
  • 1 onion coarsely chopped
  • 3 carrots coarsely chopped
  • Potatoes enough to feed your family (I love the little red or yellow potatoes halved, but russets definitely work quartered.)
  • 3-4 cups red wine, beef bone broth, or water (Or combo of any of those)
  • 2-3 cloves of garlic, minced
  • 2 tsp dry thyme
  • Sea salt and pepper to taste (Generous on the salt!)
Instructions
  1. Get the onion, carrot, and potato down into your roaster pan or slow cooker.
  2. Rinse and pat dry your roast and place it in the center of your roasting pan or slow cooker.
  3. Pour the wine over the roast, sprinkle your seasonings and get the minced garlic over the top of the roast and some into the liquid. Sprinkle some of the seasoning over your veggies in the pan too.
  4. Put the cover on your roasting pan or slow cooker. Cook in the oven in the roaster pan at 275 degrees for 3-4 hours, OR in the slow cooker on low for 8-10 hours.
  5. If you want to make a “gravy” or “sauce” for your roast, strain off the liquid in the bottom of the pan after the beef cooks. Simmer the liquid in a small sauce pan and add 1-2 TB rice flour shaken up into a few TB of water to help thicken the gravy.

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Tips:

  • Change up the seasonings to your taste! Make it Italian or use traditional rosemary!
  • I grew up with my beef roast slow cooked in French onion soup – I still love that flavor profile, and sometimes do it that way, but prefer to use homemade French onion soup to avoid MSG and other additives. Besides…nothing beats the flavor from the homemade version!
  • If your roast has a marrow bone, you can scoop the marrow out onto your beef – I like to eat it with our potatoes – my girls eat it right off the spoon. Save the bone in a freezer bag in the freezer for making beef bone broth.
  • It really does make a difference to purchase beef from a grassfed source. The nutritional profile far exceeds that of conventionally raised beef. Ask around at farmer’s markets or butcheries in your area for a grassfed source. Tour the farm. Ask questions. Many will offer a “side” of beef where you can purchase a quarter, half, or whole cow at a reduced price.
  • I have a very simple roasting pan that works perfectly! Nothing fancy here!

This post was shared at Fat Tuesday, Homestead Barnhop, Real Food Wednesday, and Allergy Free Wednesday!

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16 Comments

  • Reply Emily @ Recipes to Nourish November 13, 2014 at 2:51 pm

    This looks delicious Renee! I LOVE a good beef roast. Thanks for sharing your recipe. Pinned it.

  • Reply April Emery | Holistic Homemaking November 13, 2014 at 3:07 pm

    I love a good roast. This will be something I will definitely be trying soon!

  • Reply Loriel @ Naturally Loriel November 13, 2014 at 3:08 pm

    Yum, yum, yum!!! I need to put a beef roast in my crockpot soon. Pinning!

  • Reply The Food Hunter November 13, 2014 at 4:17 pm

    This is great! simple but delicious

  • Reply linda spiker November 13, 2014 at 5:57 pm

    I love a simple and hearty meal! Thanks!

  • Reply Trish November 13, 2014 at 8:09 pm

    Looks great! Trish

  • Reply Andrea November 13, 2014 at 9:14 pm

    Yum! That looks amazing.

    I make my pot roast very similar, except I usually add in a beer… but I bet wine or a wine/beef broth combo would be amazing. I’ll definitely try that next time! Thanks for sharing!

  • Reply Megan Stevens November 13, 2014 at 10:48 pm

    I love the versatility of using broth (or wine) with this recipe so it can be GAPS and AIP-friendly. This is great, to share a simple, basic, really good roast recipe. Pinning it! 🙂

  • Reply Sunday Snippets November 15, 2014 at 8:38 pm

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  • Reply Kimberly Matthiensen May 4, 2016 at 2:01 pm

    Could I make this in a convection oven?

    • Reply Renee Kohley May 5, 2016 at 7:44 pm

      Hi Kimberly – yes I’m sure you can though I’m not familiar with how the cook time would be different.

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