This Holiday Pot Roast is so exciting to share. It takes some work, but it is totally worth it. There's only about 20 minutes of active time, so as long as you have the time for it to cook, you'll be set. It'll be the perfect cozy dish for a Sunday or for any of your holiday parties. With one jar of FOND Beef Broth, you'll have an incredibly delicious Holiday Pot Roast. Let's go!
How to make a Pot Roast
My mother didn't love to cook, but one thing she did make was Pot Roast. She had a few dishes that were truly spectacular. I love her Corn Soufflé for Thanksgiving, and her meat sauce is one of my favorites to make for people. Her Bavarian Pot Roast is in my cookbook, and I made this Pot Roast inspired by her.
To start your pot roast, pat it dry with a paper towel and season all sides generously with salt. Then brown each side of the roast in your dutch oven. This process takes about 10-12 minutes total. Set the roast aside so you can cook your vegetables.
Sauté your mirepoix, and then add the hero of the dish: the Ginger Cleanse FOND Beef Broth. I've said it before, but I have totally fallen in love with FOND Bone Broth. For a long time, I would only use my homemade broth because nothing could compare. This has totally changed the game. I love using it for deglazing in a dish like this because it adds so much wonderful flavor. Not to mention it's all certified organic and made without any antibiotics, hormones, or preservatives. It is truly its own Magic Elixir.
How to cook Slow and Low
The key to a delicious pot roast is slow and low cooking. We did this on 325 in the oven for four hours to get the perfect results.
After you deglaze the pan, blend up the sauce. This is a delicious mix of spices with crushed tomatoes that we are going to add to the Pot Roast. Add the blend to the pot, along with the bay leaf, beer, beef and some of the potatoes. To avoid overcooking the pot roast, we added a piece of parchment paper on top of the roast. This helped keep the meat from drying out and kept all the flavor locked in.
Flip the roast after an hour in the oven. After another hour and a half, you'll add in the potatoes and carrots. Now, you'll cook for a final hour and a half, until the meat is tender. Set the meat aside on a cutting board and cover with foil to retain heat. Remove the big pieces of carrot and potato from your pan, and blend the remaining broth and smaller vegetables to create a smooth sauce using a stick blender. If you want to be extra careful, you can transfer to a blender to make sure you avoid splatter.
Return everything to the pot and you are ready to enjoy your Pot Roast. It's gluten free, tender, and totally delicious. If you make this Pot Roast, rate and review it below and let me know how you liked it! If you're looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest and Instagram to join in all the fun!
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