Pot Roast - Grass or Pasture Raised
- 1 tea. Thyme, dried
- 1 tbsp. Rosemary, fresh
- 1 tbsp. Paprika, smoked optional
- 1 tbsp. Salt, kosher
- 1 tea. Gr black pepper
- 4 # Chuck roast boneless or 4.5# with bone
- 1 oz. Oil
- 1/2 cup Red wine
- 1/2 cup Diced tomatoes or 3 tbsp. Paste
- 2 1/2 cup Stock
- 5 cup Onions, sliced
- 6 ea. Garlic, cloves rough chopped
- 2 cup Carrots, halved and 1/4" half moon
- 2 cup Celery, 1/3" dice
- Combine first 5 spices and rub on meat, place in zip lock bag.
- Let sit on meat several hours or refrigerate overnight.
- Preheat oven to 300 degrees.
- In large Dutch oven heat oil on medium high heat.
- Brown meat on all sides and remove from pot.
- Deglaze pan with wine then and add tomatoes, let tomatoes caramelize a bit.
- Add onions and cook till softened about 15 minutes.
- Add carrots, celery and garlic and cook till fragrant.
- Add meat and stock to Dutch oven. Liquid should be 1/2 to 3/4 up the side of the meat.
- Cover Dutch oven and place in stove. Let cook for 1 hour, remove and turn meat over.
- Add liquid if needed.
- Cook another 1-2 hours depending on roast and oven. It should be fork tender.
- Remove meat from Dutch oven and let rest on platter.
- Remove excess fat from liquid. You should have about 4-5 cups of broth.
- For the sauce place Dutch oven on stove and bring to boil.
- Puree mixture with hand held blender or food processor.
- Adjust seasonings and let reduce if sauce is thin.
- There should be enough onions etc. to naturally thicken the sauce.
- Slice meat and top with sauce
- You may leave vegetables whole and thicken the broth with flour or cornstarch.
- With grass fed meats you can lower temperature another 25 degrees and cook an extra 90 minutes.
- Grass fed meats do much better when cooked at a lower temperature
Wisconsin Local Food https://wisconsinlocalfood.org/
Pot Roast – Grass or Pasture Raised