Pot Roast & Slow Roast Beef Recipes
This Pot Roast recipe is really awesome, and super simple. As I share in the video, there was a BOGO sale on Chuck Roast Shoulder Blade beef roasts. I snagged a couple, and prepared them at the same time. In case you haven't heard me say this yet, cook once, eat at least twice!
Beef roast (and meatloaf) are among our favorite make-ahead meals, as they are even better the next day!
For more great recipes, be sure to check out Meats & Sweets ~ A High Vitality Diet, available on Amazon in paperback, Kindle, and as an E-book.
Meat & Fruit centered meal inspiration can be found here.
Beef Pot Roast
INGREDIENTS FOR POT ROAST
- 2-4 pound chuck roast, or roast of choice (Choose one w/ less visible fat)
- 2 tsp. xvoo or cooking fat
- 1-2 sweet or yellow onions, sliced in 1/4 in. slices
- 3-4 carrots, peeled, cut in half lengthwise, then into half or thirds
- 2 stalks celery, cut in chunks
- 2 cloves garlic, pressed, peeled, then cut in half or quartered
- 4-6 small creamer or other potatoes, or peeled and chopped winter squash or sweet potato (sweet potato will get very soft)
- 1 small can tomato paste
- ~1/2 cup red wine
- Salt & pepper
STEPS FOR MAKING POT ROAST
- Pre-heat oven to 375º
- Heat a big oven proof pot with a lid like our good old reliable Le Creuset Dutch Oven Pot (very worth the investment ~ ours is quite old!)
- Add oil
- Add onions, and season w/ salt
- Add garlic
- Stir, cooking until onions just begin to turn soft, then remove
- Season beef w/ salt & pepper
- While pot is still hot, add roast
- Sear each side, 1-2 minutes per side
- Turn heat to low
- Add tomato paste and wine, smearing the paste onto the roast
- Add onions and vegetables, lifting roast up to get some of the onions and veg underneath (or remove roast, add veg then add beef back, making sure to get most of the tomato paste onto the meat)
- Add potatoes, nudging some under the beef w/ the other veg (softens and boosts their deliciousness!)
- Turn off heat, cover, and place in oven for about 20 minutes, then turn to around 300º and let it roast for 2-3 hours. The oven temp can go as low as 250º if you want to leave it in even longer.
- To test for Pot Roast doneness, grab a couple forks. The beef should easily tear apart. Use both forks to tear it all apart so that the meat will continue to marinate in the sauce until serving, and as it sits overnight.
Pulled Beef Roast Variation from Meats & Sweets ~ A High Vitality Diet (Book 1)
INGREDIENTS FOR POT ROAST VARIATION
- Cooking fat ~ about 2 tsp.
- 1 2-4 pound beef roast ~ rump, bottom or top round works
- 1 medium to large sweet or yellow onion, sliced
- Salt, pepper & garlic salt or powder
- 3/4 - 1 cup Concord grape juice
- 1/4 cup balsamic vinegar
STEPS FOR POT ROAST RECIPE VARIATION FROM MEATS & SWEETS
- Preheat oven to 375º
- Heat oven-proof pot like the Le Creuset Dutch Oven
- Add cooking fat
- Add onion, and cook a couple minutes; meanwhile season roast liberally with salt, pepper, and garlic salt/powder then add roast to the pot
- Cook about 2-3 minutes per side until seared, or just turning brown
- Add juice and vinegar
- Remove from heat, cover, and place in oven
- Roast about 20 minutes at 375º, then turn to about 250-275º and roast for 3-4 hours (if a shorter cooking time is needed, turn to about 300º)
- Test for doneness as above, using two forks to pull the meat apart like pulled pork, or use a thermometer. Internal temperature should be about 145º for medium to medium-rare, less for more rare. Slow roast will likely be more cooked, yet quite tender. Slice instead of shredding with a fork if preferred as shown in the picture above.
This 5.5 Qt. Cast Iron Enamel Le Creuset Pot has a 5-start rating with over 800 reviews for a reason! It's an investment you will make once, and with proper care, you can keep it in the family for generations!
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