Simple, forget about it, no stress meal… that looks like you slaved away all day? Yes, please!
I love this one for Sunday nights, especially after a day of meal prep, batch cooking. The meat comes out tender without the tang of the balsamic, but the simple gravy made with the pan sauce is packed with that signature balsamic sweet & acid combo. This pot roast is brimming with veggies, so you have go ahead an file it under “one pot meals”. Winning.
Yields Serves 3-4
15 minPrep Time
3 hrCook Time
3 hr, 15 Total Time
- 3lb grass fed pot roast
- 1 yellow onion
- 3 tbsp olive oil
- 3 cloves garlic, sliced
- 3 springs rosemary
- 2 oz aged balsamic vinegar
- 1 oz lemon juice
- 3 bay leaves
- 1 tbsp salt
- 1 tbsp black pepper
- 1 Japanese sweet potato, julienne
- 5 stalks celery, julienne
- 6 small-medium carrots, whole or julienne
- Pre-heat oven to 300F
- Trim beef of fat.
- Heat olive in on the pot of your dutch oven on the stove top.
- Cut onion in to 1/4 inch cubes.
- Saute in skillet until translucent.
- Remove from skillet & set aside.
- Rub salt & pepper all over meat.
- Sear in the hot skillet until all sides are browned.
- Remove skillet from heat.
- Add onions back in skillet, rosemary, bay leaves, garlic, balsamic, lemon juice, & water all around and over meat.
- Cover & place in oven.
- After 1.5 hours, add veggies to dutch oven.
- Close it and cook another hour.
- When done, remove dutch oven from stove.
- Set beef on cutting board to rest. In the mean time, in a small sauce pot, make gravy.
- Heat 2 tbsp tallow (or grass fed butter, or ghee)
- Whisk in 2 tbsp tapioca starch, when toasty add in 1/2 cup of fluid from dutch oven, whisk vigorously until thick.
- Slice beef and serve with gravy on top & stewed vegetables on the side.