How to Make a Holiday Pot Roast - nocrumbsleft

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is leaner, while chicken thighs are more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice offers a non-alcoholic option, while cooking wine is budget-friendly.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while bouillon is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is less expensive.

Heat a rondo pan over medium heat and add olive oil.

Pat the beef chuck roast dry and sear it on all sides until browned, about 2-3 minutes per side.

Remove the roast and set aside.

Add chopped carrots, celery, and onion to the pan, cooking until softened.

Pour in beef bone broth and add cinnamon, bay leaf, ginger, and tomato.

Stir to combine and bring to a simmer.

Return the beef roast to the pan, nestling it among the mirepoix.

Add chopped potatoes to the pan.

Cover the pot with parchment paper and then with a lid.

Transfer the pot to the oven and cook for 2.5 hours.

Check the roast and flip it halfway through cooking.

After 2.5 hours, remove the pot from the oven and check the liquid level, adding more if necessary.

Blend the mirepoix and potatoes in the sauce to thicken it naturally.

Serve the pot roast with the thickened gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary