RECIPES: Grass-fed Pot Roast

Pot roast is a wonderfully satisfying winter/fall dish and allow for seasonal creativity with the ingredients. 

We kept this recipe traditional, utilizing ingredients from some of our MilkRun partners. One of our favorite things about this recipe is that it basically becomes a rich vehicle for more carbs, which are essential this time of year. Try over mashed potatoes, with your favorite fresh local pasta, or with a crusty piece of bread. 

INGREDIENTS:

  • 3.5-4 lb. grass-fed chuck roast. We used The Little Seven Seven Ranch for our roast. Don't be afraid of this large format. Once cooked, it freezes marvelously for a quick future meal. 

  • 1 qt. stock - chicken, beef or vegetable
  • 2 cups red wine
  • 2 large leeks - halved, cleaned and diced
  • 1 bunch carrots - cleaned and cut into large chunks
  • 4-5 ribs of celery - diced
  • 1 lb. waxy potatoes - cut into large chunks
  • 2-3 Tbsp. sherry or balsamic vinegar
  • 3-4 Tbsp. olive oil
  • Salt and pepper

INSTRUCTIONS:

  1. Preheat oven to 325 degrees.
  2. Before starting, take your roast out of the fridge and let sit until room temperature (at least an hour before cooking). Once tempered, season uncooked roast on all sides, generously, with salt. 
  3. Over medium heat, slowly warm up a heavy-bottom pan or dutch oven. Add the olive oil once hot and sear the roast on all four sides. This is a really important step, so make sure to take your time and lower the heat if you need to continue caramelizing the meat without the pan burning. Once done, remove from pan and set aside.
  4. Add carrots, leek, celery and a few pinches of salt and pepper to pan. Cook for a few minutes and add garlic, bay leaves, orange components and thyme. Continue to cook on medium-low heat for 10-12 minutes until the vegetables become a little soft and develop some color.
  5. Add the red wine and cook for another few minutes until cooked off. You want to reduce it by as much as 75%.
  6. Add the stock and stir to incorporate.
  7. Nestle the roast back in with the vegetables and place in the oven to cook for about 1.5 hours. Check at an hour and half for doneness. It will likely need at least another 1.5 hours. 
  8. Add the potatoes for the last 45-60 minutes of cooking. If at any point you feel there is not enough liquid, you can use more stock or a bit of water. 
  9. Once done cooking, remove the pan and finish by seasoning with more salt and pepper and the sherry or balsamic vinegar. 
  10. Plate and enjoy!

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