Beef pot roast – classic comfort food – offers that lovely warmth one needs most during the darkest days of winter. A good beef pot roast satisfies and nourishes on an almost primal level. The savory, fork-tender beef falls apart with gentle ease while winter root vegetables (carrots, parsnips and turnips) swim in a combination of cabernet sauvignon and homemade beef stock seasoned with bay, thyme and black peppercorns.
For this beef pot roast, take great care to use grass-fed beef as it is richer in nutrients than the grain-fed, CAFO-raised alternative. Grass-fed beef is rich in conjugated linoleic acid, a natural trans-fatty acid which seems to play a strong role in health; indeed, research indicates that natural conjugated linoleic acid offers strong anti-carcinogenic properties.1, 2, 3Grass-fed beef is not only better for you; it is also better for the environment than the meat of conventionally raised animals as grass-based ranching operations see improved soil and native flora with holistic livestock management. In this way, one might say enjoying a delicious beef pot roast might very well be as good for the environment as it is for your health.
beef pot roast with winter root vegetables
Ingredients
- 2 tbsp grass-fed butter
- 2 1/2 to 3 lb grass-fed beef rump roast
- 5 medium carrots (peeled and chopped into bite-sized pieces)
- 3 medium parsnips (peeled and chopped into bite-sized pieces)
- 2 medium turnips (peeled and chopped into bit-sized pieces)
- 2 tbsp whole black peppercorns
- 2 bay leafs
- 1 bunch thyme
- 1 1/2 cups red wine (preferably cabernet sauvignon)
- 1 cup beef stock (preferably homemade)
- 1 bunch fresh parsley (chopped fine)
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- In a heavy-bottomed, oven-proof Dutch oven or clay baker, heat butter until melted. Gently brown the roast on all sides in the butter and set aside.
- Add chopped carrots, parsnips and turnips to the Dutch oven or clay baker.
- Season the beef and vegetables with bay leafs, thyme and whole black peppercorns.
- Pour red wine and beef stock over the vegetables and meat, place in the oven and bake, covered, for three to four hours.
- Remove from oven and garnish with chopped fresh parsley.
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By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy. And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
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After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear. Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. 💚
#foodsaver #foodsaversousvide #sousvidecooking #grassfedmeat #flanksteak #nourishedkitchen](http://scontent-iad3-1.cdninstagram.com/vp/4b326398e7b2a0f4676b31aa1fcc8063/5DFD10E8/t51.2885-15/sh0.08/e35/c0.177.1440.1440a/s640x640/67109332_162645888199149_7234227701426490814_n.jpg?_nc_ht=scontent-iad3-1.cdninstagram.com "[AD] Wanna know the secret to making super tender grass-fed flank steak? SOUS VIDE! 💚
By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy. And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
Next, you'll vacuum seal it. And that's where the @FoodSaver FM2000 comes in. It's super sleek, affordable and small enough to tuck into your cupboard when it's not in use. It's also a best-selling brand, ETL safety certified and it has a 5-year limited warranty.
I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear. Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. 💚
#foodsaver #foodsaversousvide #sousvidecooking #grassfedmeat #flanksteak #nourishedkitchen")
I just have to say this is my third recipe from this website and I am thoroughly enjoying it! Our house smells so wonderful with this cooking all day! Love it!!!!
So happy to hear it, Paula!
Hi Jenny,
I am somewhat new to your site, and want to try my first recipe of yours for Beef Pot Roast.
Two questions…
1) Do you add sea salt to the recipe? And if so, how much and when?
2) I’m feeling a little uneasy about the 3-4 hours. Is that variance due to different ovens/elevation? Will cooking it longer lead to overcooking it, or will it make it more tender?
Thanks in advance!
[…] a deterrent to animals. Of course, I find it appealing especially as an accompaniment to a good beef pot roast. As a vegetable, horseradish is rich in vitamin C and folate, which are likely increased through […]