A @cookbycolor family favorite is to make a pot roast for easy mid week meals. Prep time is approximately 20 minutes. This roast is an inexpensive thing to buy, makes a lot of food, is versatile AND can take on lots of personalities depending on the spices and how you serve it. The meat is really tender, soft, and easily falls apart. (See serving suggestions below).
3-4 pound boneless beef chuck roast
1 Tbsp of your preferred high-heat oil (coconut oil, ghee, or avocado oil) 6 cups of compliant stock (whatever you have: beef, chicken, veggie) 1 14 ounce can of diced tomatoes
1 Large Onion, roughly chopped
2 Carrots , roughly chopped
1 bulb of fennel, roughly chopped
2 roses of garlic (I prefer roasted, but you can absolutely do fresh). 1 Bay Leaf
3 Sprigs fresh thyme
2 Sprigs fresh rosemary
Salt and pepper to taste
PREHEAT oven to 300. REMOVE the roast from the fridge and let it come towards room temp while you prep the other ingredients.
CHOP up the veggies. GENEROUSLY salt and pepper the roast all over.
HEAT up a heavy-bottom Dutch oven over medium high heat, add oil. CAREFULLY place the roast in the hot oil. Hot oil splatter is not fun.
SEAR the meat, approximately ~ 2 minutes on each side, remove it to a plate. ADD broth to deglaze the pan, and using a wooden spoon move any of the browned bits from the bottom of the pan.
ADD the veggie, herbs, garlic, and canned tomato to the Dutch oven. PLACE the seared roast in with the veggies and stock.
COVER and cook for 3 1/2- 4 ****in the oven. hours ensuring meat is covered in liquid - this will make sure it is tender!
Our favorite way to eat this on a busy weeknight: Stuff a small sweet potato with the saucy meat, and some steamed spinach and broccoli!