The Best Pot roast
Photo and recipe courtesy of The Defined Dish.
Directions
Preheat oven to 275° F.
Pat the meat dry with a paper towel. Season generously with salt and pepper. Sprinkle and rub the arrowroot powder into the meat so that the roast is evenly coated.
Heat oil in a Dutch oven over medium-high heat. When it’s hot, brown the beef until golden-brown on all sides, about 4 minutes per side. Transfer the meat to a plate and set aside.
Reduce the heat to medium and add the onions, carrots, celery, garlic and cook, stirring until the onions are tender; about 4 minutes.
Add the dijon, tomato paste, smoked paprika, bay leaves, and thyme and stir until well combined. Pour in the apple cider vinegar and cook, stirring, until the apple cider vinegar is well combined and reduced by half (leaving only a small amount of liquid in the pot).
Pour in 3/4 cup of the beef broth and stir until well combined and the contents come to a boil. Reduce the heat to a very subtle simmer. Nestle the roast and any of its juices back into the center of the skillet and into the veggies. Add the potatoes all around the roast and pour the remaining 1/4 beef broth around the roast.
Cover with a secure lid, transfer to the oven cook until the beef is fall apart tender, about 4 hours for a 3lb roast and about 5 hours for a 4-5 lb roast.
Remove from the oven and let it cool for 10 minutes prior to serving to allow the sauce to settle. Add more salt if needed. Serve and enjoy!
Ingredients
Boneless beef roast- wagyu or angus
2 tsp salt, or more to taste
1 tsp freshly cracked black pepper
2 TBS arrowroot flour
2 TBS extra virgin olive oil
1 large yellow onion, cut into 1/4 inch slices
3 large carrots, cut into 2 inch pieces
4 stalks of celery, cut into 2 inch pieces
2 cloves of garlic, thinly sliced
2 tsp dijon mustard
1 TBS tomato paste
1/4 tsp smoked paprika
1 tsp fresh thyme leaves
2 TBS apple cider vinegar
2 bay leaves
1 cup beef broth
1.5 lbs medium sized yellow potatoes, quartered