Recipes
Fall Off The Bone Savory Pot Roast
To celebrate the (hopefully) last few days of cold in Wisconsin, I pulled out my favorite pot roast recipe. We purchased a quarter cow last year and usually ask for two or three 3-pound roasts. Maybe this is my way of willing the cold away but it is also an easy meal I can make in the morning and let it sit all day!
Fix it and forget it
On busy nights when we are hustling and bustling kids around we don’t have time to come home and make dinner. Meals like this are perfect for such occasions! I much prefer to cook instead of a last minute decision to eat at a restaurant because it is generally healthier and less expensive.
I made this particular roast in my Le Creuset. I love to use the Le Creuset because it cooks food evenly, is non-toxic, and looks semi-fancy. It’s nice to feel fancy sometimes. I only have one Le Creuset piece, as it is pretty pricey. If you can afford one of their large pots like this large round dutch oven, I highly suggest it! We got ours at our wedding almost 10 years ago and I still often use it for soups and stews. I believe ours is a 4 or 5 quart.
If you do not have a Le Creuset, that is totally fine! I have made this same recipe in a slow cooker multiple times and it turns out great. If you are going to use a slow cooker you will need to use a separate pan to sear the beef then transfer it to the slow cooker. You can forego the sear but in my opinion the roast turns out much more flavorful and searing contributes to its “fall off the bone” quality. If you choose not to sear the roast, add all the ingredients to the slow cooker. If you are going to sear, keep reading below.
The how to’s
First add the olive oil, garlic, worchestershire, salt, and pepper to your pot. Once hot, sear each side of the thawed roast for a minute or two. If you plan to use a slow cooker you can transfer the roast over at this time. I left the roast in my pot and added the remaining ingredients.
Next add the following:
Onions
Carrots
Celery
Red potatoes
Vegetable broth
Beef broth would work as well and is often used for pot roast recipes, however I stock up on homemade bone broth and vegetable broth so I tend to use those more often simply because I have them.
Next, add the rosemary, parsley, onion powder and remaining salt & pepper. Give the veggies a quick stir to mix the herbs around. I let the beef stay on the bottom of the pot.
Forget it
Now the best part – cover it and let it simmer all day. I was home all day to make this so I am comfortable leaving the stove on to let it cook. If you are planning to leave, a slow cooker may be a better option for you.
For both means of cooking you want to cook the roast for about 6 hours. For me, on the stove this means 6 hours on medium heat. In a slow cooker I usually set it for 4 hours on high, then reduce to low for 2 hours. This will vary depending of course on your equipment.
A delicious roast
A tender, juicy, and moist fall off the bone pot roast. I hate all those words by the way. It pains me to say them actually, but in this case they really are the best representation of the roast. The veggies are flavorful and cooked to perfection.
An easy meal that will feed the whole family!
I hope you and your family enjoy this recipe as much as we do!
| Prep Time | 30 minute |
| Cook Time | 6 hours |
| Servings |
people
|
- 1 Tbsp olive oil
- 1 Tbsp Worchestershire I use the Annie's brand organic version
- 1 tsp sea salt
- 1 tsp black pepper
- 1 Tbsp Minced Garlic
- 1 tsp Onion Powder
- 2 small onions or one large, cut into 2" pieces
- 4 stalks celery chopped
- 6 medium red potatoes cut into 2" pieces
- 1.5 cups vegetable broth
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp rosemary
- 1 tsp parsley
Ingredients
|
|