In January of 2014, Shnoo, my hubby as of June (Shnoo is one of his many nicknames) and I moved from sun-drenched Los Angeles to Chicago, the city undergoing a Polar Vortex. Shnoo needed to move to the Windy City to make all his wildest business dreams come true, so I said ok, let’s go for 1 year to “get the deal done.” Flash forward 2.5 years and we’re still living in Chi-town AND the love of my life has swapped out Pescatarian aspirations for heartier fare, like, um Pot Roast.
My mom was raised in Madison Wisconsin and when she headed west to California, she left behind casseroles, Mayonnaise salads with a touch of potato, and things like Wonder Bread. Thanks to my mom KJ, I grew up eating fresh Cali cuisine … so light, fresh, delicious food is my go-to for most meals.
“Guess what I found?” asked Bubby (another nickname, not another husband) on a random Sunday. “What Nummy?” (that’s how we talk – it’s cute to most, nauseating to some). “I googled ‘the best Mid-Western recipes!’ Why don’t you make things like casseroles and POT ROAST? I think typical Midwest meals are very hearty and fitting for winter and we should embrace the regional cuisine.” Oh boy!
His pleading eyes got the best of me so off I went to Whole Foods to pick up chuck roast (organic and grass-fed at least) and get the Pot Roast party started! Despite my initial hesitation, I have to admit, it was kinda like eating rich, savory, soul-warming bites of heaven.
This easy Bone Broth Pot Roast recipe will win the hearts of meat-loving foodies everywhere! And if you haven’t heard, Bone Broth is the new cool kid in the natural foods industry, because it apparently “heals your gut” from inflammation and can cure you of many things – like allergies plus make you glow from the inside out! (In a good way.)
Bone Broth Pot Roast
Kosher Salt or Himalayan Pink Salt
Fresh ground black pepper
4 garlic cloves, peeled and minced
3-4 pounds chuck roast (grass-fed and organic if possible)
4 tablespoons oil, divided – olive or try avocado!
6 large, whole carrots, washed, unpeeled, cut into 2-inch rounds
1 tablespoon dried thyme
2 medium sweet onions, peeled and cut in half then into thirds
3/4 cup dry red wine
2 tablespoons butter, salted
2-3 cups beef bone broth (I used Owl You Are but you can also use Bonifide Provisions – or plain beef, vegetable or chicken broth if that’s all you have on hand)
6 fresh rosemary sprigs
8 – 10 fresh thyme sprigs
3 bay leaves
5-6 Yukon Gold Potatoes, peeled and cut into quarters
Preheat the oven to 325° degrees F.
Let roast sit at room temperature for about 20 minutes.
Sprinkle both sides generously with salt then massage salt into meat to cause it to melt – this is the best way to get great flavor from the salt.
Sprinkle both sides with pepper to taste.
Spread minced garlic on both sides of steak and set aside.
Heat 2 tablespoons oil in large pot or preferably a Dutch oven over high heat.
Reduce to medium-high heat and place carrots in pot, sprinkle with dried thyme, then brown for 3-5 minutes. Remove carrots and set aside.
Add the onions to same pot to brown, stirring for about 5-6 minutes.
Use red wine and butter to deglaze pot, scraping up brown yummy bits with a wooden spoon. Place the roast back into the pot and pour in enough beef stock to cover the meat about half way. Add in browned carrots, onions and fresh herbs.
Cover with lid then roast for 1 hour and 325°. Reduce heat to 275° continue to roast for another 30 minutes.
Add potatoes to pot 1.5 hours into roasting, sprinkle with paprika then cover so they have time to fully cook.
A 3 pound roast will take 2.5 – 3 hours and a 4 pound roast closer to 3.5 hours. Roast is ready when fork tender.