Amanda's Beef Pot Roast

Grand View Beef
Servings

5

Prep Time

20 minutes

Cook Time

8 hours

Category

Dinner

Our take on the classic beef pot roast features wine and our small-batch bone broth, elevating the flavors and providing comfort in every bite.
image of chuck roast in slow cooker

Ingredients

  • 1 Grand View Beef Grass Fed Chuck Roast (or arm roast)
  • salt/pepper
  • 2 garlic cloves, minced
  • 1 Tbsp Grand View Grass Fed Tallow or cooking oil
  • 1 cup red wine (can sub w/ broth or water)
  • 3 cups Grand View Grass Fed Bone Broth or similar beef broth
  • 1 pound red-skinned potatoes, cut in half
  • 1 pound carrots, peeled, cut into 1-1/2 inch pieces
  • 1 large onion, cut into 4 wedges
  • 1 bay leaf
  • any additional desired seasonings (we like thyme or rosemary)

Directions

  1. Heat tallow in a skillet over medium high heat. Salt and pepper beef roast (see ‘notes’ below if you have extra time) on both sides. Rub in minced garlic. Sear roast for 2-3 minutes each side or until browned.  Transfer meat to slow cooker. 
  2. Reduce heat to medium low on skillet and deglaze the pan by pouring the red wine into the pan. Use a wooden spoon to scrape up the bits on the bottom of the pan. Reduce the wine for 2-3 minutes and then pour directly over the roast in the slow cooker. 
  3. Add the rest of the ingredients to the slow cooker: potatoes, carrots, onions, broth, and bay leaf. Make sure ingredients are evenly distributed. If needed, add more broth or water to fully cover the meat in liquid. 
  4. Slow cook on low for 8 hours. Remove bay leaf and serve.Â