Tender, melt-in-your-mouth good? How about something that you can scoop from the fridge and eat the next day? Just shred, reheat in leftover gravy, and dive into the meaty and delicious harmony known as pot roast.
Yes, it really is that easy. And that good. An assortment of root vegetables like carrots and sweet potatos make this a hearty meal, perfect for a chilly evening. If you’re looking for something to sop up pools of gravy, eat your pot roast with a few pieces of yuca plantain flatbread .
Classic Pot Roast with Root Veggies
- 4h 30m
- 1 tbsp. bacon fat, or coconut oil
- 2 lb beef chuck roast
- 1 tsp. coarse sea salt
- 1 1/2 onions
- cloves garlic
- 1 c beef stock, or chicken stock
- 1 bay leaves
- 1 tsp. dried thyme
- 1 lb carrots
- 1 lb white sweet potatoes
- 1/2 lb green beans, or sub veggie of choice if intro stage
- 1 1/2 tsp. arrowroot
- 1 tbsp. filtered water
- Preheat oven to 350F. In a dutch oven over medium-high heat, heat bacon fat or coconut oil. Sprinkle roast all over with half the salt. Place in pan, and brown on all sides, about 10 minutes.
- Turn meat fat side up.
- Cut onion into large wedges. Chop garlic.
- Add stock, onions, garlic, bay leaves, and thyme. Bring to a simmer on the stove top, then cover and put in the oven; roast for 3 hours.
- Wash carrots and sweet potatoes and chop into 1 1/2 inch chunks. Wash green beans, if using, and trim ends.
- Add carrots and sweet potatoes, and cook until vegetables are tender, about 1 hour more.
- Add the green beans and cook until tender.
- Transfer the roast and veggies to a platter.
- Mix arrowroot powder and water.
- Over medium heat on the stove top, slowly pour the arrowroot/water mixture into the broth while whisking until a nice gravy results.
- Cut the roast into thick slices, and serve with the vegetables and gravy on the side.