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Pot Roast

Ingredients

  • 2.25 lbs Chuck Roast grass-fed
  • 4 Large Carrots
  • 3 Parsnips
  • 1 Large Fennel Bulb
  • 1 Large Onion
  • 2 Potatoes
  • 32 oz Bone Broth beef or chicken

Instructions

  1. Preheat oven to 350 degrees

  2. Remove the chuck roast from the package and pat dry with a paper towel

  3. Salt and pepper the roast

  4. Saute chuck roast in a dutch oven until browned on all sides (it won't be cooked through at this point)

  5. While chuck roast is browning, peel the carrots and parsnips and cut the veggies into large pieces (1 to 1 1/2 inches)

  6. Remove chuck roast and add a little of the bone broth and scrape up all the brown bits from the pot (this is flavor!)

  7. Add onions, carrots, parsnips and fennel to the pot

  8. Nestle the chuck roast on top of the veggies

  9. Pour in the remaining bone broth

  10. Cover the pot and roast in the oven at 350 for 60 minutes

  11. After the 60 minutes is up, chunk up the potatoes and add them to the pot

  12. Cook for another 45 minutes or until the potatoes are tender

  13. Dinner is ready!