Beas Perfectly Tender Pot Roast

15m
Prep Time

4 1/2h
Cook Time

4h 15m
Ready In

"This is our favorite Sunday Dinner and one we enjoy at least once a month. It is my go-to pot roast recipe, it turns out so moist and flavorful. It is pure comfort food. I serve it up with mashed potatoes to drizzle the delicious gravy over."

Original is 4-6 servings

Metric US

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Nutritional

Serving Size: 1 (372.5 g)
Calories 473.8
Total Fat - 33.3 g
Saturated Fat - 14.7 g
Cholesterol - 80 mg
Sodium - 1144.4 mg
Total Carbohydrate - 22.6 g
Dietary Fiber - 4.7 g
Sugars - 9.6 g
Protein - 21.6 g
Calcium - 75.7 mg
Iron - 2.8 mg
Vitamin C - 11.1 mg
Thiamin - 0.2 mg

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

Mix together the sea salt, ground pepper, dried thyme, and oregano, generously sprinkle all over the roast, and rub it in all crevices.

Step 3

Let it sit for about 20 minutes to half an hour.

Step 4

Meanwhile mix together the balsamic vinegar, mustard, brown sugar, and beef bouillon powder and set aside.

Step 5

In a Dutch oven or oven-proof heavy bottom pot, melt the bacon dripping over medium-high heat. Sear the roast on all sides, about 3 to 4 minutes per side, or until you have a nice golden crust.

Step 6

Remove the roast and transfer to a plate.

Step 7

Add the onions, reduce heat to medium-low, and cook for about a minute scraping the bits at the bottom of the pan, pour in a bit of the beef broth, just enough to wet the bottom, and cook about another half minute to a minute until pan is deglazed.

Step 8

Add the garlic and stir around for a couple of seconds.

Step 9

Return the roast to the pan and add the carrots all around the roast.

Step 10

Pour the balsamic mixture over the roast and carrots. You want enough liquid to cover half of the roast, if you don’t have enough of the balsamic mixture add some beef broth.

Step 11

Set the remainder of the broth aside.

Step 12

Cover the pot, place it in the oven, and cook for about an hour and a half before you check it to see if it needs more liquid, keep the liquid to halfway up the roast, you may not need the broth just yet. Cook for another 2 1/2 to 3 hours checking after every hour to make sure it doesn’t dry out, spooning some of the liquid over top of the roast every time you check it.

Step 13

When the meat is fork tender, mix the 2 tablespoons cornstarch and 1/4 cup beef broth (if you do not have broth left, use the same amount of water.)

Step 14

Pour the cornstarch slurry around the roast, making sure the roast is still at least half covered. Cover and return to the oven for another 15 minutes to allow the sauce to thicken.