One of my favorite all time dishes is Pot Roast. The following recipe is one that I’ve perfected over time. I’ve pulled bits and pieces from different recipes that I’ve found online until creating one that will make you “smack yo momma!” I’ve got several good Pot Roast Recipes, but this is the simplest, yet tastiest way of preparing it that I’ve found yet. My mouth is watering right now just thinking about this. My suggestion is to pay a little extra and buy a good grass-fed piece of meat too, as the health benefits are indisputable, especially compared to conventional meats, which quite simply ARE NOT HEALTHY.
If I were unable to purchase good quality grass-fed beef, I would most likely eliminate Pot Roast from my diet. Thank God I don’t have to make that decision. That being said, take a whirl at the following recipe and enjoy!
- 3 1/2 to 4 lbs. of grass-fed beef shoulder or boneless chuck roast (well-marbled for best flavor)
- 2 Tbsp organic coconut oil (deodorized)
- 1/2 stick of Kerry Gold Butter or 2 -3 Tbsp. of raw, grass-fed butter
- Sea Salt and pepper
- Grilling rub (optional)
- 4 cups sliced onion (2 large yellow onions, thickly sliced)
- 4 cloves of garlic, sliced
- 1/2 to 3/4 cups of red wine (I prefer Cabernet)
- Several medium carrots, peeled and cut lengthwise
- 1 carton of sliced baby portabella mushrooms
A couple of hours before cooking the roast, remove it from the fridge and let it warm up to room temperature. This will ensure that it cooks properly within the alotted time.
Preheat oven to 350 degrees.
Use a thick-bottomed pot with cover. I prefer a Dutch oven (see photos) large enough to hold the roast and vegetables. Heat 2 Tbsp of coconut oil on medium high heat (hot enough to sear the meat, but not too hot). Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and/or a good steak rub all over the meat. Brown roast in pot, all over, several minutes (5 or so) on each side. Don’t move the roast while a side is browning, or it won’t brown well.
When roast is brown all over, remove it the from pan and place on a plate. Add the cut onions to the pan and cook for about 5 to 10 minutes, until they brown a bit. Add the garlic and cut carrots by placing them on top of the onions. Set the roast on top of the onions, garlic and carrots. Sprinkle the sliced mushrooms all over the meat and sprinkle with sea salt and pepper. Add the red wine. Finally, place a few slices of Kerry Gold butter on top of meat. Cover and place in preheated oven
Cook for 30 minutes at 350 degrees, then reduce heat to 300 degrees for the remainder of the time. Cook for approximately 3 hours (about 3.5 hours total) or until meat is tender. Sticking it with a fork should give you a pretty good idea. You’ll want the meat to easily pull apart.
After cooking for 3 hours or more, notice how much liquid gets released by the meat. This comes from slower cooking at a low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid, but if you follow the above protocol, you shouldn’t have this problem.
Side Dishes for Pot Roast
I’m not a big proponent of the white potato. While they taste great, they do have a tendency to spike insulin levels and blood sugar. If you want a potato, try roasting or baking a sweet potato and compliment it with a fresh green salad. I also love to eat it with my sautéed cabbage recipe, but I leave out the mushrooms when i eat it with the Pot Roast.
As always, feel free to leave your comments and/or suggestions. Happy Eating!