A featured recipe from our cookbook: BACK PORCH PALEO – HOMESTYLE COMFORT FOOD FROM OUR TABLE TO YOURS.
Um, yum….our HERBED SUNDAY POT ROAST is amazing! Not to brag, but seriously it’s going to be a regular offering in your meal rotation. It is on page 52 of our book, one of 14 irresistible dinner ideas/meals we’ve included. We LOVE the smell of a roast cooking away all day in the slow cooker. There is really nothing like it right?
This HERBED SUNDAY POT ROAST has a few secret ingredient that we think make all the difference. Porcini mushroom powder, apple cider vinegar and fresh rosemary. These all lend remarkable and deep flavor to this meal. You can take our word for it, since we have enjoyed this for years. But also, just make this delicousness. Do it in a slow cooker, as we think this option does a great job in providing an atmosphere for tender, fall apart – melt in your mouth roast. We do have IP instructions for you as well though
We definitely enjoy the potatoes and carrots cooked along with the roast. You see celery is in the recipe and while It adds great flavor, it does not ever make it to our plates. Not our fav, but please enjoy if you like. The gravy is flavor packed and total perfection!
There are 5 other chapters in our new book. All packed with some of our favorite family comfort foods with deliciousness beyond what your taste buds can even imagine!
“Every household needs a solid pot roast recipe, and we think you’ll understand why this has been our go-to for many years. Countless Sunday dinners in our home have featured this delicious recipe, and there are a few special tricks that take it over the top in flavor town. The dried mushrooms act like an umami flavor bomb and provide a spectacular depth of flavor that your typical roast just doesn’t have. As well, you’ll notice that the onion skins are also left on through the cooking process. While not necessarily edible, the skin acts like a supercharger of onion flavor. This roast is so tender and flavorful you’ll probably end up eating it more often than just your typical Sunday dinner.”excerpt from our book “Back Porch Paleo – Homestyle Comfort Food, from our table to yours”
herbed Sunday pot roastCourse: dinnerCuisine: AmericanDifficulty: Easy
12 – 2½ lb roast
the BEST roast you will make, period!
2 – 2½ lb (907-1125 g) grass-fed beef chuck roast
4 tsp (24 g) fine sea salt, divided
2 tsp (2 g) onion powder
1-2 tbsp (15-30 ml) avocado oil
six baby red potatoes
two large carrots
two stalks of celery
½ of a medium onion, unpeeled
two to three cloves of garlic, unpeeled
1 tsp dried rosemary
.25 oz (7 g) dried porcini mushrooms
3 tbsp (45 ml) apple cider vinegar
4 cups (960 ml) bone broth
broth from slow cooker after roast is done
up to 1 tsp or more fine sea salt
pepper to taste
one sprig fresh rosemary, finely chopped (opt)
2½ tbsp (18 g) cassava flour
6 tbsp (90 g) water
splash of balsamic vinegar (opt)
- Prepare the roast by placing it on a paper towel-lined plate and let it come to room temperature and pat the entire roast dry. Season all sides with 2 tsp of the salt (12 g) and the onion powder (2 g).
- Warm a 12” cast iron pan over medium heat then add the avocado oil and heat until it’s shimmering. Carefully lay the roast in the pan (laying it away from you to avoid a hot oil splatter) and sear on all sides.
- While roast sears, place potatoes in the slow cooker. (Instant Pot directions below) Peel and cut the carrots and cut into thirds, cut celery into thirds as well and place them both in the slow cooker. Cut the onion into wedges and slightly crush the garlic with the back of a knife, then toss them both into the slow cooker. Add the rosemary and porcini mushrooms.
- When the roast is completely seared, remove it from the pan to the slow cooker. Deglaze the pan with 1 cup (240 ml) of the bone broth and then pour that into the slow cooker over the roast and veggies. Pour the remaining 3 cups (720 ml) of broth over the roast and veggies, nestling the roast into the liquid. If you need to move a few of the veggies around it’s ok if they are along the sides of the roast, as you want to try and get the roast almost completely submerged. Place the lid on the slow cooker and set to cook on high for 6-8 hours.
- After 6 hours, check the roast for tenderness. It should begin to literally fall apart with a fork. If needed, replace the lid and continue to cook for up to two more hours. This will vary a bit depending on the marbling of the roast and the thickness.
- Once the roast is done, remove to a serving platter along with potatoes, carrots and celery. Strain broth into a 3 qt saucepan and discard the onion skins and place the onions on the platter if desired and discard the rest of what’s strained out. Cover to keep warm.
- For the gravy, taste the mixture you strained. Depending on the broth you used, you may need to add more salt, so adjust accordingly with your salt. Add pepper and fresh rosemary (if using) stir to combine and taste again. You should have approximately 3 (720 ml) to 3 ½ (840 ml) cups of broth leftover in the saucepan after straining. Warm over medium-low heat and make a slurry in a small bowl with the cassava flour and water, stirring together until smooth. While whisking the warm broth, pour in the slurry, the mixture should begin to thicken as you whisk. Reduce heat and add a splash of balsamic vinegar if using.
- Serve roast beef and veggies with gravy on the side.
- Instant Pot instructions: prepare roast and veggies the same and add ingredients to the bowl of your Instant Pot. Cook under high pressure for 90 to 120 minutes and allow the pressure to release naturally. Follow the same instructions for serving and making gravy.