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Beas Perfectly Tender Pot Roast

Here's how you make Beas Perfectly Tender Pot Roast
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  • Servings: 4-6
  • Prep: 15m
  • Cook: 4 1/2h
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • 1 beef blade roast about 4-5 pounds
  • 1 teaspoon sea salt
  • 1 teaspoon ground pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 3 tablespoons bacon drippings
  • 1 onion, diced
  • 1 large clove garlic, thinly sliced
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard (not the grainy stuff)
  • 1/2 tablespoon brown sugar
  • 2 teaspoons good quality beef bouillon powder
  • 4 large carrots, cut into 1 1/2 inch chunks (You don’t want them to thin or they will pulverize)
  • 1 cup good quality reduced sodium beef broth (may need more as it cooks)
  • 2 tablespoons cornstarch
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

  • Step 15: Slice or shred the roast and enjoy!

We hope you enjoy this recipe!

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