Pot Roast

Pot Roast

Beef Chuck Roast (can also use Cross Rib Roast, Rump Roast, or Brisket)

1 tablespoon oil or fat (ghee, coconut oil, tallow)

2 teaspoons salt

1 teaspoon ground black pepper

1 cup diced carrots

1 cup diced celery

1 cup diced onion

¼ cup butter

1 teaspoon dried rosemary


-Preheat the oven to 275° F (135° C).

-Add oil or fat into a large, oven-safe pot over medium-high heat, and add the roast into the pot. Season the roast with salt and black pepper. Brown the meat on both sides and transfer to a plate.

-Stir carrots, celery, and onion into the pot and cook them in the roast juices. Occasionally stir until vegetables start to soften, about 3 minutes; loosen any brown flavor bits on the bottom of the pot.

-Add butter and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.

-Roast in the preheated oven until the chuck roast is tender, about 4 to 5 hours.

-Season vegetables with additional salt and black pepper, if desired.

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