Whether for Sunday dinner with the family or a cold wintery night, pot roast is a classic comfort meal that nourishes us deep in our core. Purposely cooked for several hours in a rich sauce, pot roast is fork tender and simply delicious.
While you can use just about any liquid to slow cook this nutritious cut of grass fed beef, I prefer herbs, reduce red wine, and tomatoes canned from the summer as a flavorful base.
How to Cook a Pot Roast
- 2 tablespoons ghee or lard
- 2 1/2-3 pound grass fed beef pot roast
- 1 large onion, roughly chopped
- 2 tablespoons freshly minced garlic
- 12 ounces red wine
- 1 quart crushed tomatoes
- a few sprigs of thyme
- 2 bay leaves
- sea salt, to taste
- freshly cracked black pepper
- Preheat the oven to 325°F.
- Heat a heavy bottomed Dutch oven over medium-high heat. Add ghee or lard. While the pan is heating up, season the beef liberally with sea salt and black pepper.
- Carefully place the beef in the pan and brown well on all sides. Once complete remove from the pan and set aside. Add in the onions, stir well, then cook for a few minutes until soft. A
- Pour in the red wine, using a wooden spoon to scrape the bottom of the pan. Allow the wine to reduce by half then add the tomato. Bring the liquid to a boil then stir in the herbs and turn off the heat.
- Add the beef back to the pan, cover, then place in the oven.
- Cook for about 4-5 hours, until the meat is soft and tender, being mindful to baste the meat with the liquids in the pan every 20-30 minutes or so.
- Once the beef is tender, remove from the pan, along with the bay leaf then puree the sauce with an immersion or stand up blender.
- I like to cook down the sauce a bit until its nice and thick. Just before serving, I will put the beef back into the pan and coat well in the sauce.
- Enjoy with roasted or mashed potatoes and seasonal vegetables.