Beef Pot Roast

EASY recipe and wonderful flavor. We typically use chuck roast, arm roast or english roast. Grassfed Beef Roasts are best when marinated for a day or two in healthy FATS. Although many herbs and spices can be used in a FAT marinade, salt and vinegar should be avoided for grassfed roasts as these ingredients tend to dry out the meat. Feel free to experiment with different flavors and use a variety of roasting veggies; we call for the classic onion/celery/carrot here, but also use beets, turnips, parsnips, potatoes, zucchini, cauliflower, broccoli and any others you'd enjoy.
3 pound beef roast

3 Tablespoons Beef Tallow and/or Olive Oil and/or Unsalted Butter (a combination is my favorite)

3 cups beef broth (or other broth or water)

1 small onion, diced

2 stalks celery, diced

2 carrots, diced

1 large bay leaf

6 springs parsley

6 whole peppercorns

1 1/2 teaspoon salt

Rub thawed or frozen beef roast with Beef Tallow, Olive Oil or Butter (or a mixture) on all sides. You can add various herbs at this time if desired. Place in a covered dish in the fridge for 1-3 days turning in the marinade a few times per day.

Remove roast from fridge, bring to room temperature in covered dish (a few hours on the countertop). This step is important for tenderness, throwing a refrigerator cold roast in the oven will toughen the meat.

Brown beef of all sides in a large pot or dutch oven. Add the broth or water and all remaining ingredients except the salt. Cover and bring to a boiling point, then simmer very gently until the meat is tender, at least 2 1/2 hours, adding the salt when half done, and at that time, turn the meat over in the broth.

Adapted from: The Wise Encyclopedia of Cookery, 1948