This easy pot roast recipe is warm, hearty, and delicious!This works well with Bison, Beef or Elk Roast.
Prep Time:15 mins
Cook Time:3 hours 15 minutes
Servings: 5-6 servings
Author: Alizabeth Anderson
Ingredients
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1 tablespoon tallow or avocado oil
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3-3 ½ pounds chuck roast
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Salt, to taste
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Black pepper, to taste
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1 tbsp minced garlic
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1 cup diced carrots
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1 cup diced celery
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1 cup diced onion
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¼ cup saltedbutter
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1 teaspoon dried rosemary
Instructions
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Wash and dice all vegetables.
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Preheat the oven to 275 degrees F (135 degrees C).
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Preheattallow into a large oven-safe pot or Dutch oven over medium-high heat.
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Pat drySeason chuck roast with salt and black pepper.
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Sear on all sidesuntil a nice crust develops, transfer to a plate.
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Add carrots, celery, and onion into the pot.
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Cook and stir until vegetables start to release their juices, scraping any brown flavor bits off the bottom of the pot,for about 3 minutes. (add a small splash of water if needed)
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Add butter, season vegetables with salt and pepper and cook untilthe onions are translucent, about 5 minutes.
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Sprinkle in rosemary; return roast to the pot and cover.
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Roast in the preheated oven until the chuck roast is tender, about 3-3 ½hours.
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Serve with Rice, potatoes, on a sandwich or just in a hot-steamy bowl of goodness!