Description
A healthy and nourishing Dutch oven pot roast recipe slow cooked with bone broth.
Ingredients
Scale
- 3 lbs grass finished beef chuck
- 2–3 Tbsp olive oil
- 1–2 Tbsp Starseed Kitchen 11 Magic Herbs & Spices
- 1 Tbsp cassava flour
- 2 tsp sea salt, divided
- 1 tsp black pepper, divided
- 1 yellow onion, small diced
- 2 carrots, small diced
- 2 carrots, diced in 2-inch chunks
- 2–3 celery sticks, small diced
- 2 garlic cloves, smashed
- 1/2 c organic red wine (optional)
- 1 Tbsp organic tomato paste (optional)
- 3–4 sprigs fresh thyme
- 1 bay leaf
- 2 1/2 cups beed bone broth
- 1 c of large diced potatoes, celery root or parsnips
- 1/2 c peas
Instructions
- Preheat oven to 350.
- Pat dry the beef chuck. Season with 11 Magic Herbs & Spices, cassava flour, 1 teaspoon sea salt and 1/2 teaspoon pepper. Heat olive oil in a Dutch oven on medium heat. Add beef chuck and brown on all sides, about 8-10 minutes.
- Remove beef and place on a plate. Add onion, celery, small diced carrots and garlic. Season with remaining salt and pepper on low heat till onions are translucent, about 5 minutes.
- Add red wine and reduce for 1 minute. Add tomato paste and stir into vegetables. Add broth, thyme and bay leaf. Bring to a boil. Add beef back into the pot, cover with a lid and bake in the oven for 2 hours.
- Remove pot from oven. Add potatoes and carrots. Place back into the oven for 1 more hour.
- Remove from oven, stir in peas. Serve immediately or save for meal prep.
Notes
If the pot roast finishes cooking before you are ready to serve, turn off the heat and leave it in the oven. The pot roast can sit in the oven for and additional 1-3 hours. It will get more tender and rich.
To reheat, place on the stove and simmer for 15 minutes, or place back in the oven at 350 degrees for 20 minutes to warm.