Creators
Samara Pardi
Description
This pot roast recipe features tender beef slow-cooked with vegetables in a savory broth, creating a comforting and flavorful dish perfect for family gatherings or cozy dinners.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Beef Roast | 2 2/5 lb | brisket is preferred, but eye round roast, bottom/top round roast, tip roast or chuck shoulder pot roast also work well |
Carrot | 3 1/5 | large, thick chopped |
Fingerling Potatoes | 4 4/5 | small, scrubbed and halved |
Yellow Onion | 4/5 | large, thick sliced |
Chicken Stock | 3 1/5 cup | |
Dry Red Wine | 2/5 cup | or balsamic vinegar |
Garlic | 4 4/5 clove | |
Bay Leaf | 3 1/5 | dried, or dried rosemary |
Coconut Oil | 4/5 tbsp | |
Salt | 2/5 tsp | or to taste |
Pepper | several grinds |
PREPARATION
- Trim some of the excess fat off the meat, (the rest will cook off and/or can be removed after cooking). Sprinkle with salt & pepper and set aside.
- Heat coconut oil in large dutch oven. When hot, lay meat in and cook on medium-high for about 6 minutes, until golden brown on one side.
- Flip and brown the other side.
- Remove from heat and set aside.
Stovetop Method
- Add carrots, onion, garlic, chicken stock, wine and bay leaves (OR rosemary) to the dutch oven, placing around the meat, and cover.
- Transfer to the oven and roast at 325 °F (163 °C) for about 2.5 - 3 hours, depending on the size of the cut.
Slow-Cooker Method
- Place meat inside a large slow cooker and add carrots, onion, garlic, chicken stock, wine and bay leaves (OR rosemary) and cover.
- Set to high for about 6.5 - 8 hours, depending on size of the cut.
SUGGESTIONS
- Pairs great with cauliflower mashers (recipe can be found here) or another vegetable side.