Pot Roast

I made this dish today because I am so over winter. I wanted this to be my farewell to winter and hello to spring! Let's hope it works!

Ingredients: 

3lb Sirloin roast, cut into about 12 large pieces (You can use chuck roast here too)

1 TBSP tomato paste

1 heaping TBSP of beef bouillon

2 TBSP Worcestershire

4-5 cups beef stock

2 TBSP bacon fat (or butter)

1 bunch of fresh Thyme

1 handful of fresh parsley

1.5 lbs carrots

1.5 lbs baby potatoes

1 large yellow onion, sliced

8 cloves of garlic, minced

Italian Seasoning

Chipotle Chili Powder

Salt and Pepper

1 bay leaf

2 TBSP cornstarch

1 TBSP butter

Parsley for garnish

Directions: 

1. Season the beef with salt, pepper, Chipotle Chili Powder, and Italian Seasoning on all sides. 

2. Heat a dutch oven over medium high heat with 2 TBSP bacon fat. Sear the meat about 2 minutes each side - I did 3 sides.  Make sure to sear in 2 batches as to not crowd the pan. Remove the meat to the slow cooker. 

3. To the dutch oven, add your onions along with 1 cup beef stock to deglaze.  Scrap up brown bits.  Cook for 3-4 minutes. 

4. Add beef bouillon, tomato paste, Worcestershire and stir. Cook for 2-3 minutes. 

5. Add garlic, cook for 1 minute. Add a little more salt, pepper, and Italian seasoning here.

6. Add 2 more cups of beef stock and bring to a simmer. 

7. Pour the dutch oven mixture with all the onions into the slow cooker on top of the meat.  Top with your parsley bunch, thyme sprigs and bay leaf. 

8. Cover and cook on low 3 hours. 

9.  At 3 hour mark, season potatoes and carrots with a little olive oil, salt and pepper. Toss and then add to the slow cooker.  If needed, add a little more beef stock just to cover.  Replace the slow cooker lid and continue to cook for another 5 hours.  

10. After a total of 8 hours, your meat should be tender and vegetables cooked through. Remove everything carefully with a slotted spoon - be careful not to shred the meat completely. I like to still see pieces of beef when I plate this. 

11. Add the stock to a sauce pan. Remove 1 cup of stock and mix that 1 cup with 2 TBSP cornstarch until dissolved. Add it back to the sauce pan with the rest of the stock, whisking as you add.  Simmer for 4-5 minutes or until thickened. Finish by whisking in 1 TBSP cold butter. Serve gravy with the roast and vegetables. Garnish with parsley.

Wine pairing: 

Pride Mountain
Merlot
2021
Napa Valley, CA