Rescue Pot Roast

This is a weapon in my arsenal of getting dinner on the table when I don’t have the time. There’s nothing fancy about it, but when I walk through the door at the end of a long day and am greeted by the aroma of  delicious pot roast…it feels like magic. It’s also one of tastiest meals I make.

I usually prepare this the night before and put it in a slow cooker…in the morning I turn it on and go.

 

  • Ingredients

    3-5 pound chuck roast, grass fed if possible

    2 onions, cut into quarters or eighths (onions are on the clean 15 list, so I don’t buy organic here)

    6-8 carrots, cut into 2 inch pieces on the diagonal( I don’t peel them if they’re organic).

    1 cup red wine or balsamic vinegar

    2 cups beef bone broth… homemade is best, but store bought works too

    2-3 TBSP ghee

    3 stems fresh rosemary (in the winter I add a cube of frozen herbs and ghee)

    3 stems fresh thyme

    Salt and pepper

  • Directions

    1. Pat the roast dry with paper towels (moist meat won’t brown) and then generously salt and pepper the meat.

    2. Peel the onions and cut them into fourths or eighths

    3. In a Dutch oven, heat 1 TBSP ghee over medium high heat, throw in the onions and brown them on all sides.

    4. When onions are browned, remove them from the pan and add the carrots adding more ghee if necessary. Brown the carrots, turning them as they cook, so they get nice and brown all over.

    5. Remove the carrots and add the chuck roast, let it sit undisturbed for several minutes (about 5 for each side)…you want it nice and brown. Turn it over and brown the other side. I’ve found that if meat sticks to the pan that just means it’s not browned enough yet, it will release naturally when the time is right.

    6. Remove the roast and add the wine to deglaze the pan…this is where the magic happens, all those wonderful brown bits become culinary alchemy when you add an acid. If you don’t want to add wine, you can substitute with balsamic or red wine vinegar. Whisk the bottom of the pan, getting all the brown drippings incorporated with the wine.

    7. Return the roast to the pan and place the vegetables around it.

    8. Add the 2 cups of broth, 1 tsp of salt, and the rosemary and thyme. I tie the herbs together with kitchen string, this makes them easy to fish out when the roast is done.

    9. If cooking in the oven, bring the contents of the pot to a boil. Once at a boil, clamp down the lid and place the pot in the oven set to 250 degrees. Leave for three hours for a 3 pound roast and 4 hours for a 4-5 pound roast… until the meat is tender and falling apart.

    If using the crockpot method, make through step 8 and place contents into the crockpot. Refrigerate overnight and begin cooking it in the morning for 8-10 hours on low.

Full Recipe

  • Ingredients

    3-5 pound chuck roast

    2 onions, cut into quarters or eighths

    6-8 carrots, cut into 2 inch pieces on the diagonal

    1 cup red wine or balsamic vinegar

    2 cups beef bone broth, homemade is best, but store bought works too

    2-3 TBSP ghee

    3 stems fresh rosemary (in the winter I add a cube of frozen herbs and ghee)

    3 stems fresh thyme

    Salt and pepper

  • Directions

    1. Generously salt and pepper the meat.

    2. Peel the onions and cut them into fourths or eighths

    3. In a Dutch oven, heat 1 TBSP ghee over medium high heat, throw in the onions and brown them on all sides.

    4. When onions are browned, remove them from the pan and add the carrots adding more ghee if necessary. Brown the carrots, turning them as they cook.

    5. Remove the carrots and add the chuck roast, let it sit undisturbed for several minutes…you want it nice and brown. Turn it over and brown the other side. I’ve found that if meat sticks to the pan that just means it’s not browned enough yet, it will release naturally when the time is right.

    6. Remove the roast and add the wine to deglaze the pan…this is where the magic happens, all those wonderful brown bits become culinary magic when you add an acid. If you don’t want to add wine, you can substitute with balsamic or red wine vinegar. Whisk the bottom of the pan, getting all the brown drippings incorporated with the wine.

    7. Return the roast to the pan and place the vegetables around it.

    8. Add the 2 cups of broth, 1 tsp of salt, and the rosemary and thyme. I tie the herbs together with kitchen string, this makes them easy to fish out when the roast is done.

    9. If cooking in the oven, bring the contents of the pot to a boil. Once at a boil, clamp down the lid and place the pot in the oven set to 250 degrees. Leave for three hours until the meat is tender and falling apart.

    If using the crockpot method, make through step 8 and place contents into the crockpot. Refrigerate over night and begin cooking it in the morning for 8-10 hours on low.