Go Back
–+ servings

ULTIMATE POT ROAST

This is a recipe that simple but needs some patience to be perfect! Well worth th wait.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Servings: 5 people
Course: Main Dish
Ingredients Method Notes

Ingredients
  

  • 1 3 to 4lb Beef chuck, brisket or rump roast I used local grass fed
  • kosher salt and fresh ground pepper to taste
  • 2 to 4 tbsp chickpea flour
  • 2 to 3 tbsp olive oil
  • 5 cloves garlic Minced (I used organic)
  • 1 to 2 Onions chopped
  • 1 28 oz can whole italian tomatoes
  • 1 cup red wine Use one you would drink
  • 2 cups beef bone broth Homemade is best - I used Kettle and Fire
  • 4 tbsp fresh thyme
  • 2 bay leaves

Method
 

  1. Pat the roast dray and generously season with salt and pepper on all sides.
  2. Heat oil in a large dutch oven with lid. Once hot add the roast and sear on all sides until well browned (about 10 minutes). Remove the roast from the pot to a plate and set aside.
  3. In the same oil add the onions and cook until transparent (about 4 to 5 minutes). Add the garlic and cook until fragrant (about 1 minute). Add the tomatoes crushing them in your hand until the can is empty. Stir and cook until brick red(about 3 to 4 minutes). Add the wine scraping all the bits from the bottom and sides of the pot with a wooden spoon. Add the broth and stir well. Add the thyme and the bay leaves and brig to a boil.
  4. Once boiling nestle the roast into the liquid. Cover and simmer for 1 to 2 hours, checking and tuning every 30 minutes until fork tender.

Notes

I serve this for sunday dinner, and Passover Holiday as well as Saint Patrick's Day.  Serve with mashed potatoes, crispy smashed potatoes,  butternut squash puree, Colcannon, cauliflower mash. 
 

Tried this recipe?

Let us know how it was!