Yesterday I woke with the first light and cool breeze sneaking it's way through the barely opened window. As per usual, I made my way downstairs, got a fire going, spun a Jackson Browne record, and started a pot of coffee. I knew it would be a busy day ahead so I went right into prep for lunch.
Last week I picked up a beautiful grass-fed/finished beef bottom round from Meadowsweet Farm. They have been providing my family with quality beef for several years and are our go-to farm for tasty beef products.
The Pot Roast is an American variation on the French version Boeuf a la mode. This French technique of slowly braising a tough cut of meat until a soft, flaky texture is achieved is influenced by many other cultures and makes great use of inexpensive, often tough cuts of meat that would not fare well with searing or grilling.
Start this dish in the morning so it's ready to go for lunch. Serve over roasted squash, bacon studded beans, or good ole mashed potatoes.
How to Make a Pot Roast
- 2 pound grass fed beef bottom round
- 1 large onion
- 4 large carrots, cut into big chunks
- 3 garlic cloves
- 1 pint tomato puree
- 1 pint of stock or water
- sprig or two of fresh thyme
- Preheat the oven to 325°F.
- Heat a 4-5 quart Dutch oven over medium high heat. Season the bottom round with plenty of sea salt.
- Melt a few tablespoons of ghee or lard. Sear the meat on both sides until well browned then remove from the pan. Add the carrots and onions, cook for a few minutes then add the garlic. Cook until aromatic then add the beef back into the pot followed by the herbs, tomato, and stock.
- Cover, place in the oven, then cook until quite tender, about 4 hours or so.
- At this point I will usually blend some of the carrots with the tomato-liquid to use as the sauce.
- Slice the meat against the grain and serve over your favorite seasonal vegetables.