Beef Pot Roast
Winter comfort food at its best! Delicous gravy, one pot meal; warming and filling.
Equipment
- Dutch oven
Ingredients
- 2 tbsp Beef tallow Or any oil of your choosing
- 1 Onion White, cut into 1 inch pieces
- 1½ tsp Seasoning salt Lawry's, Kinder's truffle salt; or your choice
- 1½ tsp Garlic powder
- 1½ tsp Italian seasoning
- ½ tsp Onion powder
- ½ tsp Black pepper Fresh ground
- 3 lbs Beef roast Chuck or blade
- 3 Carrots Large, peeled and chopped into bite size pieces; or more to your choosing
- 6 Potatoes Small, red potatoes are good; more or less to your choice
- 10 Mushrooms Optional, fresh.
Gravy
- 1½ cups Beef broth
- 2 tbsp Balsamic vinegar
- 3 tbsp Ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp Honey
- ½ tsp Paprika
- ½ tsp Himalayan pink salt Or Redmond's, or salt of your choice
- ½ tsp Black pepper Fresh ground
Thickening
- 2 tbsp Water Or broth
- 1 tbsp Corn starch (for thickening the gravy at the end)
Instructions
- Heat tallow (or oil) in a Dutch oven; add the chopped onions and cook until they begin to brown. Remove the onions from the Dutch oven and set aside.
- Combine seasoning salt, garlic powder, Italian seasoning, onion powder, and black pepper and rub over roast on all sides.
- Sear the roast in the Dutch oven on all sides. About 2 minutes each side until browned.
- Add in the carrots, potatoes and mushrooms.
- Whisk together the broth, vinegar, tomato paste, Worcestershire sauce, honey, corn starch, paprika, salt and pepper, and pour over the roast and vegetables.
- Two options for cooking:1. Put the lid on and roast at 275 degrees F for 3-3½ hours, or2. Cook covered, on low heat on the stove top for 2 - 2½ hours.Time will depend on the size of meat. Cook until meat is fork tender (easily pulled apart with forks) and vegetables are done. Note: if you want firmer vegetables, add them about half way through the cooking process.
- When done, remove the meat and vegetables from the Dutch oven and set aside.
- On the stove top, over medium heat, slowly stir the whisked thickening agent (water and corn starch) into the gravy to thicken it.
- Slice or shred the meat and serve with vegetables and gravy.
Nutrition
Servings
4
Ready In:
2hrs 45min
Calories:
610
Good For:
Lunch
Inroduction
About this Recipe
By: John Doe
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Ingredients
- 1 package yeast
- 1.5 cups warm water
- 3 tbsp white sugar
- 1/2 tbsp salt
- 3 tbsp vegetable oil
- 6 cups white flour (sifted)
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Nutrition
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- Protien 35%
- Carbs 76%
- Calories 12%
Step by Step Instructions
Step 1
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Step 2
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Step 3
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Step 4
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Step 5
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People Who’ve Made This
“Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa.”
“Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa.”
