So my hubby has been asking for pot roast for quite some time now! But I was ignoring him also for quite some time because pot roast is just not my thing, meaning it is always dry and flavorless and I really can’t handle flavorless food!
I have been helping my sister with her new baby, who is just the snuggly little nugget, but also been running up and down the stairs doing what seems like endless loads of laundry, so simple comfort food dinners have been in order.
Sadly most pot roasts are made with bad quality broth and canned soups full of yucky things, but good news is that this one is completely healthy and full of flavors! Seriously your home will smell magical, just trust me on that!
This dish has forever changed my mind about pot roast, because this one is simply magical, tear apart with a fork goodness. Oh and don’t forget the duck fat baby potatoes, for the win!
As you know from this recipe post for Pepperoni Pizza Pot Pie Soup, I absolutely love Bone & Co’s packaged bone broths, they are so simple to use and no spilling! Remember you can use the code “ColorfulEats10%OFF” at checkout to save 10%!
Weeknight Pot Roast
- 1 3 lb grass-fed beef chuck roast
- 2 tsp Celtic sea salt
- fresh cracked black pepper
- 1 tbsp butter
- 1 small red onion, thinly sliced
- 10 cremni mushrooms, sliced in half
- 4 carrots, sliced in bite sized pieces
- 1 1/2 cups good quality beef broth
- 1/2 cup good red wine
- 2 tsp fish sauce*
- 3 large cloves garlic, crushed
- 1 tsp fresh rosemary, finely chopped
*I recommend Red Boat fish sauce, and don’t worry it won’t make your dinner “fishy” just provides really good umami.
Duck Fat Rosemary Potatoes
- Pre-heat the oven to 325 degrees F.
- On the stove, warm a large dutch oven to medium heat. Salt and pepper roast thoroughly on all sides. Melt the butter in the pan. Sear for 4 minutes, flip to the other side and sear for an additional 4 minutes.
- In a small mixing bowl, whisk together the beef broth, wine, fish sauce, crushed garlic and rosemary.
- Add the chopped onions, mushrooms and carrots to the pan and pour the broth and wine mixture on top.
- Place the lid on the dutch oven and place into the oven.
- Bake for 3 1/2-4 hours or until the roast is very tender to touch with a fork.
- During the last 45 minutes or so of the baking time, prepare your potatoes. Line a rimmed baking sheet or pan with parchment paper and add the potatoes. Dollop the duck fat throughout the pan. Sprinkle the rosemary and sea salt on top. Place in the oven with the roast for 45 minutes.
- Once you remove the roast, turn up the oven’s heat to 400 degrees F. Continue cooking the potatoes for 15 minutes or until golden brown and soft.
- Serve and enjoy!