Today’s recipe takes me way-way back to my childhood.
As early as I can remember my mom has made the occasional potroast and nothing compares to walking in the house and smelling the slow-roasted goodness, sometimes served with my favorite mashies — complete yumminess!!
Some roasts are meant to be cooked dry, but those with more collagen and connective tissue, such as the well-muscled chuck roast or shoulder roast used here, must be braised slowly with a liquid to make them butter-knife-tender for dinner.
The key for this recipe is browning it – a quick 10 minutes per side before you braise it in the oven gives it that extra shot of deep flavor. Also, homemade beef stock, super-easy to make from those bones in your 1/4 beef order also make the sauce extra rich and satisfying.
Check out the video here, then join me in the comment section and tell me your thoughts, questions, and your favorite pot roast warm-fuzzy memory 🙂
We rely on cows to convert the omega-3/CLA rich grasses they eat into the form we can utilize through eating grass fed beef. Research in the last 20 years has shown these fatty acids help prevent cancers, immune disorders, and omega 3’s specifically help with mental health.
Join in the fun cooking through your 1/4 beef with me here and order your share now. You can pay your deposit right here on our site: pay deposit here and I will contact you for cutting instructions.
This is the most economical way to get grassfed-grass finished beef – works out to be $7-$8 per pound for all the beef you take home. Email me at email@example.com with any questions.
Beef customer Shirliann Cook had this to say about her purchase from us this fall:
- “Ordering a quarter beef from Charlotte was one of the easiest and smartest things I have done! Unlike beef in stores, I can be confident this beef has no hormones, NO guessing if there are dyes that effect the health of my youngest son. The beef we have eaten so far has been amazing and of the highest quality, and I will never feed anything but grass fed beef to my family. And will most definitely be a repeat beef customer for life!”
So come on and grab your dutch oven and work through your 1/4 beef with me.
PS: scroll down below the video to the comments and share with me your favorite beef dish!
Adapted by csgrassfed.com from “Pure Beef” by Lynne Curry published by Running Press, 2012
- 1 (3- to 3-1/2 lb) Charlotte Smith Pastured Meats boneless chuck
- roast or shoulder roast
- 1 tablespoon fat (coconut oil, beef tallow, grass-fed butter, ghee, I
- use homemade lard)
- 1 medium onion, thickly sliced
- 3 tablespoons all-purpose flour (or for paleo/gluten free use sweet
- potato starch)
- 3 cups homemade beef stock
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 1 teaspoon chopped fresh thyme leaves or ½ dried
- 2 bay leaves
- 3 large carrots, peeled
- 2 large parsnips (about 1 pound), peeled
- 1 ½ pounds fingerling potatoes
- Preheat the oven to 300 degrees. Pat the beef dry and season it liberally with the kosher salt on both sides.
- Heat the oil in a large Dutch oven over medium high heat. When it shimmers, add the beef and cook undisturbed until the underside is deeply browned, about 10 minutes. Turn the beef and brown the other side, about 10 minutes more.
- Using tongs, remove the meat from the pot and set it aside on a dinner plate. There should be just a film of fat in the pot; if necessary, pour out any excess.
- Reduce the heat to medium, add the onion and cook, stirring occasionally, until it browns, about 6 minutes.
- By now, the bottom of the pot will be darkened from the meat bits stuck to it. Add the flour and cook for 1 minute, stirring, until the flour is absorbed. Pour in the stock and Worcestershire sauce. While the liquid comes to a boil, use a wooden spoon to scrape the film of flour and the browned bits from the bottom of the pot.
- Add the salt, pepper, thyme, bay leaves, and the beef, along with any juices from the plate, to the liquid. The surface of the beef will be just above the liquid.
- Cover the pot securely and place it in the oven for 2 ½ hours.
- Meanwhile, cut the carrots and parsnips by dividing the slender part from the thicker end. Slice the slender end into 1-inch rounds; cut the thick ends lengthwise and crosscut them into 1-inch crescents. Cut the potatoes into 2-inch-long segments.
- Turn the beef over and fit the carrots, parsnips, and potatoes around the beef, pushing them into the liquid so that they are partially submerged.
- Cover the pot and continue braising, stirring the vegetables once, until the beef shreds readily with a fork and the vegetables are very tender 1 to 1 ½ hours more for a total of 3 ½ to 4 hours. Transfer the pot roast to a cutting board, scoop the root vegetables into a warmed serving bowl, and discard the bay leaves. If necessary, skim any fat from the gravy with a ladle. (If serving this the next day, chill the gravy in the refrigerator and lift off the layer of fat.)
- Slice the pot roast thickly, or, for leaner servings, divide it along the natural seams, trim off the fat, and cut it into serving pieces. Arrange the beef in the center of the vegetables in the serving bowl and pour the gravy over all.