How To Make A Simple Beef Roast
Pot roast is a classic Sunday dinner, and this is a simple way to make it.
Servings: 10 servings
Ingredients
- 3 lb grassfed chuck roast
- Sea salt and pepper to taste Be generous here - a good tablespoon of salt will be needed for this size
- 4 tbsp friendly fat to sear the roast in butter, olive oil, tallow, lard, ghee
- 1 large onion coarsely chopped
- 3 large carrots coarsely chopped
- 3 stalks of celery coarsely chopped
- 1 head of garlic peeled and smashed
- 1/2 bottle red wine
- enough water to fill to almost cover the roast
- 2 tsp dry thyme optional
Instructions
- Pre-heat the oven to 275 degrees.
- Heat a large dutch oven or oven safe roasting pan with a lid over medium/high to high heat on the stovetop while you prepare the beef. You want the pot nice and hot to get a good crust/sear on the beef. Pat dry your beef roast with a paper towel, and generously salt and pepper all sides of the beef.
- Melt your friendly fat in the hot dutch oven, and add the seasoned beef to the pot. Sear the beef until it has a golden brown crust, about 5 minutes. Don't touch it! Just let it cook and leave it alone! Flip the beef to the other side and sear the same way. If your cut of beef roast is really thick, sear the sides as well.
- Once the beef is seared, pour the wine into the bottom of the dutch oven, and scrape up any bits at the bottom of the pan. Turn the stovetop heat off.
- Add the onion, carrot, celery, and garlic to the pot around the beef roast. I like to lift the roast up a little to get the veggies underneath too. Sprinkle the roast with thyme if you wish to use it, and pour the water into the pot to almost the top of the roast.
- Put the lid on your dutch oven, and cook the roast at 275 degrees for 3-4 hours.
- If you want to make a “gravy” or “sauce” for your roast, strain off about 2-3 cups of the liquid in the bottom of the pot after the beef cooks. Simmer the liquid in a small sauce pan and whisk in 1-2 tablespoons of rice flour shaken up into a few tablespoons of water to help thicken the gravy.
Notes
- If you don't tolerate wine, you can sub more broth or water. The alcohol does cook off if that is your concern, but I also know some people don't tolerate wine in general, so this is your option for that.
- You can add creamy, yellow potatoes to the pot while the beef is roasting to have an all in one pot meal! My crew prefers mashed potatoes, so I tend to do that most of the time!