Braised Roast Beef

February 25 2019

Ingredients

  • 3-4 lb Beef Chuck Roast
  • 1 cup flour, for dredging
  • 4 large carrots 
  • 5 garlic cloves, chopped
  • 1 large red onion, chopped
  • 2.5 cups Erie Bone Broth Bison Broth
  • 2.5 cups Erie Bone Broth Beef Broth
  • 2 tablespoons tamari or soy sauce
  • 1 bay leaf
  • salt and pepper, to taste 

Instructions

For the Roast

  1. Preheat oven to 275 degrees. 
  2. Place the flour on a plate and add the salt and pepper.
  3. Coat the roast on all four sides thoroughly with the flour. Set aside.
  4. Heat 2 tablespoons of olive oil in large dutch oven (or ovenproof pot) on medium-high heat. When oil starts to shimmer, add the roast and sear all four sides until brown.  Remove and set the roast aside on plate.

For the Veggies

  1. Heat 1 tablespoon olive oil in dutch oven (after searing roast) over medium high heat. Add garlic, onions, and carrots. Sauté until onions are translucent, stirring occasionally.
  2. Add 1/2 cup of beef broth to deglaze the pan, scraping up the fond on the bottom. Bring to a simmer and cook for 2 min.
  3. Add the remaining beef broth, bison broth, tamari, bay leaf, and more salt and pepper (to taste). 
  4. Submerge roast into liquid, carrots, onions, and garlic. Place lid on dutch oven. 
  5. Place in oven and cook for 2-3 hours, or until meat pulls apart with a fork. 
  6. Remove from oven and let rest for 20 minutes. Serve with mashed potatoes and rainbow carrots.

*Recipe inspired by So Damn Delish