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