Classic Pot Roast with Onions
DAIRY
FREE
NUT
FREE
PALEO
DIET
Lightly seasoned beef is slow roasted and braised in its own juices with fresh, aromatic garlic and onions and hearty rosemary and thyme.
| Prep Time 15 minutes |
Cook Time 4 hours |
Makes 1 roast |
Serving Size ⅛ of roast |
INGREDIENTS
½ tsp. sea salt
1 (4-lb.; 2kg) beef chuck roast
2 TB. ghee or animal fat
4 medium yellow onions, quartered
4 medium carrots, peeled and cut into 2-in. (5cm) pieces
4 cloves garlic, halved
3 sprigs rosemary
5 sprigs thyme
3 cups homemade beef stock
METHOD
1 Preheat the oven to 275ºF (140ºC). Spread sea salt evenly on all sides of chuck roast.
2 In a large ovenproof stockpot or Dutch oven over medium heat, heat 1 tablespoon ghee. Add yellow onions, carrots, garlic, rosemary, and thyme, and sauté, stirring, for 4 minutes or until lightly browned. Carefully transfer to a plate.
3 Add remaining 1 tablespoon ghee to the pot, add roast, and sear for 1 minute per side or until browned. Turn off heat, and transfer roast to a plate.
4 Return vegetables and herbs to the pot, lay roast on top of vegetables and herbs, and add beef stock. Cover pot, and cook on the middle oven rack for 4 hours or until tender.
Variation
Slow Cooker Pot Roast with Onions
Omit the fat, and combine the sea salt, carrots, garlic, yellow onions, rosemary and thyme tied with butchers twine or cheesecloth for easy removal, and beef stock in a 6-quart (5.5l) slow cooker. Add the roast, cover, and cook on low for 8 hours. Carefully remove the roast and allow to sit for 5 minutes before slicing it against the grain.