This is the perfect dinner after a cold day because it involves minimal work and makes its own delicious gravy! It is easy to make and it can be set up in the crock pot in the morning to eliminate the rush after work & school. This recipe easily serves 6 people and will likely leave you with some leftovers. Cost per serving works out to about $4.50 each or much less when counting the leftovers. You’ll want to add a loaf of your favorite bread to soak up every last bit of gravy.
Ingredients we assume you already have in your pantry:
- 1 cup red wine
- 1 cup beef stock – check out our Beef Stock Recipe
- 2 cups flour
- 1 tbsp salt
- 1 tbsp pepper
Ingredients included in your delivery:
- 1 Stryker Farm Grass Fed Beef Chuck Roast
- 1 large onion cut into 6 chunks
- 3 carrots
- 1/2 LB of baby potatoes
- 4 cloves of garlic
- 1 bundle of fresh rosemary
Beef Pot Roast Recipe Instructions:
- Preheat the oven to 350°F.
- Remove the netting from the rump and pat dry.
- Mix the salt and pepper into the flour. Using the back of a plate, or your hands, press flour into all the nooks and crannies of the beef.
- Using a little oil or fat of your choice in a dutch oven, brown the beef on all sides. It takes only a few minutes on each side to get a good sear. Take off the heat.
- Add onion, garlic, wine, and rosemary into the pan.
- Cover with the lid and put in the oven.
- Now we let it do it’s magic! Figure at least an hour of cooking per pound of beef, but more time is always better.
- After 2 hours, flip the beef and return to the oven.
- One hour before you plan to serve, add the potatoes whole (or halved if they are large), peeled chunked carrots, and a cup of beef stock.
- Remove when veggies are tender. Slice the roast against the grain and watch it fall apart into the gravy below.
Slow Cooker Option
- After searing the meat in step 4, place the meat, onion, garlic, wine, rosemary, and stock to the slow cooker and place on low for 8 hours. Add additional beef stock as needed and add the potatoes & carrots 1 hour before serving.
- Leftover Idea: Cut up or shred the meat and put everything back in the slow cooker the next day along with several cups of beef stock to make beef stew.