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Tried and True Pot Roast

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 

  • 1 tablespoon tallow or avocado oil 

  • 3-3 ½ pounds chuck roast  

  • Salt, to taste 

  • Black pepper, to taste 

  • 1 tbsp minced garlic 

  • 1 cup diced carrots 

  • 1 cup diced celery 

  • 1 cup diced onion 

  • ¼ cup salted butter 

  • 1 teaspoon dried rosemary 

 

 

Instructions 

  1. Wash and dice all vegetables.  

  1. Preheat the oven to 275 degrees F (135 degrees C). 

  1. Preheat tallow into a large oven-safe pot or Dutch oven over medium-high heat.  

  1. Pat dry Season chuck roast with salt and black pepper. 

  1. Sear on all sides until a nice crust develops, transfer to a plate. 

  1. Add carrots, celery, and onion into the pot.  

  1. 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) 

  1. Add butter, season vegetables with salt and pepper and cook until the onions are translucent, about 5 minutes. 

  1. Sprinkle in rosemary; return roast to the pot and cover. 

  1. Roast in the preheated oven until the chuck roast is tender, about 3-3 ½ hours. 

  1. Serve with Rice, potatoes, on a sandwich or just in a hot-steamy bowl of goodness! 

Enjoy.