Pot Roast

Name: Pot Roast
Total time: 180 min
Cuisine: American
Ingredients: 1 cut beef roast; Montreal steak seasoning; salt; black pepper; beef tallow; onions; garlic cloves; tomato paste; soy sauce; ketchup; brown sugar; apple cider vinegar; beef broth; chicken broth; bay leaves; rosemary; thyme; carrots; white pepper; browning seasoning sauce; 1 side creamy mashed potatoes

Serves 1

youtube.com

Pot Roast

youtube.com

Serves 1

Directions

1Season your beef with Montreal steak seasoning, salt, and black pepper.
2Sear the beef in a hot Dutch oven with a little bit of beef tallow until it gets a crust on both sides.
3Add onions, garlic cloves, and tomato paste to the Dutch oven.
4Go in with a mixture of soy sauce, ketchup, brown sugar, and apple cider vinegar for depth of flavor.
5Return the beef to the Dutch oven along with beef broth, chicken broth, bay leaves, rosemary, and thyme.
6Pop this in the oven for about 3 hours.
7Add your carrots about an hour into the cooking time.
8Once the beef is nice and tender, strain everything out of the liquid so you just have the liquid.
9Make a gravy by adding the liquid to a roux.
10Finish the gravy off with some white pepper and browning seasoning sauce for a little extra color.
11Serve the pot roast with a side of creamy mashed potatoes.
12Top the pot roast and mashed potatoes off with the gravy.

Ingredients

1 cut beef roast
Montreal steak seasoning
salt
black pepper
beef tallow
onions
garlic cloves
tomato paste
soy sauce
ketchup
brown sugar
apple cider vinegar
beef broth
chicken broth
bay leaves
rosemary
thyme
carrots
white pepper
browning seasoning sauce
1 side creamy mashed potatoes

Equipment

Dutch ovenoven

Pot Roast

Serves 1

youtube.com

Pot Roast

youtube.com

Serves 1

Directions

1Season your beef with Montreal steak seasoning, salt, and black pepper.
2Sear the beef in a hot Dutch oven with a little bit of beef tallow until it gets a crust on both sides.
3Add onions, garlic cloves, and tomato paste to the Dutch oven.
4Go in with a mixture of soy sauce, ketchup, brown sugar, and apple cider vinegar for depth of flavor.
5Return the beef to the Dutch oven along with beef broth, chicken broth, bay leaves, rosemary, and thyme.
6Pop this in the oven for about 3 hours.
7Add your carrots about an hour into the cooking time.
8Once the beef is nice and tender, strain everything out of the liquid so you just have the liquid.
9Make a gravy by adding the liquid to a roux.
10Finish the gravy off with some white pepper and browning seasoning sauce for a little extra color.
11Serve the pot roast with a side of creamy mashed potatoes.
12Top the pot roast and mashed potatoes off with the gravy.