This is another pot roast recipe that we love. It has lots of delicious caramelized onions. We served it with peas and a cauliflower mash. The recipe calls for a chuck roast, but any roast will do fine. We used a sirloin tip roast.
- 1 tsp dried thyme
- 1 tsp dried crushed rosemary
- 1 TBS paprika
- 1 TBS coarse sea salt
- 1 tsp freshly ground black pepper
- 1 Four pound roast
- 2 TBS olive oil or ghee
- 1 C water, beef or chicken stock, or dry red wine
- 3 large onions, thinly sliced
- 6 garlic cloves, coarsely chopped
1. Combine the seasoning rub ingredients in a small bowl and then rub the roast well, using all the rub mix. Allow the roast to sit out for a couple hours at room temperature, loosely covered with foil. Or allow to sit over night, well wrapped in the fridge.
2. Preheat oven to 325 degrees.
3. In a dutch oven or large heavy casserole, heat the fat over medium high heat. Brown the roast on all sides about 2 minutes per side. Remove the roast and put on a plate.
4. Remove excess fat that has accumulated in the pan (there shouldn't be a whole lot due to being grassfed.) Add water, stock or wine to the pan and deglaze by scraping and dissolving the brown bits on the bottom. Bring liquid back up to a boil before removing from heat.
5. Return the roast to the pan, cover it with the sliced onions and garlic. Put a lid on the pan and bake in the oven for one hour.
6. Remove the cover, turn the roast and continue to cook in the oven uncovered for another hour. Add more liquid if needed and stir the onions a little after 30 minutes to even cooking.
7. Cover again and cook one hour more. The meat will be done when it is fork tender. Remove the meat from the pot and let it rest, loosely covered with foil.
8. Strain the sauce and defat if necessary. Season the sauce with salt and pepper if desired. If there is a shoulder bone, remove it. Slice the meat into chucks for serving. Serve sauce over the meat after plating.