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Pot Roast

Beef roast and vegetables are slow cooked in a delicious broth until the meat just falls apart in this recipe. Definitely comfort food.

Browning the beef in bacon fat adds much flavor to the meat and you can drain the pot of the fat after the beef is browned and before you add other ingredients, if you prefer.

Herbes de Provence is a mixture of dried herbs typical of the Provence region of southeast France. This blend often contains savory, marjoram, rosemary, thyme, oregano and lavender leaves. These herbs are a delicious addition to stews and braised meats.

You can also add small potatoes to the pot roast, if you wish. Add them to the pot after the roast has cooked about 1 1/2 hours. Or you can serve this dish with mashed potatoes.

Servings: 8


2 1/2 to 3 pound chuck roast
2 tablespoons bacon fat or oil of your choice
Sea salt and black pepper
1 teaspoon dried Herbes de Provence

1 large sweet onion cut in quarters
5 medium (5-6 oz) carrots, peeled and cut in half
5 large stalks celery, cut into thirds
2 cloves garlic, sliced
2 1/2 cups unsalted beef broth
1/2 cup dry red wine
2 tablespoons tomato paste


Preheat the oven to 275 degrees F and place the rack to the middle position.

Trim any visible fat on the outside of the roast.

Heat a large dutch oven over medium heat.

Dry the chuck roast with a paper towel and season both sides well with salt and pepper and the Herbes de Provence.

When the pot is very hot, add the bacon fat and swirl to coat the bottom of the pot.

Brown the chuck roast on one side for 4-5 minutes then flip and brown the other side for another 4-5 minutes. Turn the heat to low.

Place the vegetables in the pot around the browned pot roast. In a large measuring cup,combine the broth, wine and tomato paste.

Mix well and pour over the beef and vegetables. The liquid should be almost to the top of the roast.

If not, add a little more broth until it is. Turn the heat up to medium until the liquid begins to simmer.

Cover the pot and place the pot roast into the oven to cook for 3 hours or until the roast is very tender.

It’s done when a fork pierces easily all the way through the meat and/or it shreds easily with a fork.

Check after 3 hours but it may take as long as 4 depending on how thickly cut the chuck roast is.

Remove the roast and vegetables to a large serving plate with a slotted spoon.

Skim the fat and add enough of your favorite thickener for about 4 cups of liquid.

Cook the gravy, stirring constantly until the liquid thickens.

Slice the meat on the platter and serve the meat and vegetables with the gravy on the side.




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