Slow-Cooked Pot Roast

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 It's hard to go wrong with a pot roast. They're relatively quick to put together, they're hearty, and they can feed the fam for days. This recipe, however really nails it! 



Recipe Inspired by Ree Drummond's Perfect Pot Roast recipe

INGREDIENTS
  • One 3-5 pound chuck roast
  • Salt & pepper
  • 1 Tbl garlic powder
  • 1 Tbl onion powder
  • 1 Tbl paprika
  • 3 Tbl coconut oil
  • 2 diced white onions (I used frozen precut and pearl onions)
  • 3/4 C apple juice
  • 2 Tbl honey
  • 6 whole parsnips (cut into 2-inch pieces)
  • 3 C beef bone broth
  • 3 sprigs of fresh thyme
  • 1 TBL dried rosemary 


DIRECTIONS
  1. Pre-heat over to 275* F
  2. Dry off the roast with paper towels, then add salt, pepper, garlic powder, onion powder, and paprika to both sides
  3. Heat coconut oil in a dutch oven over med-high heat. Add the chopped onions and cook for about 5 minutes, stirring occasionally. At the end of 5 minutes, add the apple juice to the onions and continue to saute until most of the juice has evaporated. remove the onions onto a plate
  4. Increase the pan heat a bit and throw the cut parsnips into the hot pan and cook until they start to brown up nicely (the goal is to kind of sear them vs. cook them). Once brown, reserve them with the onions
  5. If needed, add a little bit more oil to the pot and make sure the pot is very hot. Place the meat in the pot and sear it on all sides until it's browned (about 1 minute each side. Don't overcook it though!) Remove the meat to a plate
  6. With the burner on high, add 1 cup of the beef broth to deglaze the pot, making sure to scrape the bottom with a whisk). 
  7. Place the roast, onions, parsnips, fresh herbs, honey and the remaining 2 cups of bone broth into the pot.
  8. Put the lid on and roast for about an hour per pound (example: for a 3 lb roast, roast for 3 hours). The roast is ready when it's fall-apart tender.

CHEF'S NOTES
  • I followed the above recipe and found that my meat did not come out "fall-apart tender" like a normal roast. It was more like a nicely cooked piece of steak that cut easily. I prefer more "fall-apart tender" so next time I'll likely cook this in a slow cooker (and check on it after 4 hours or so)
  • If you don't care for parsnips, you can substitute those with carrots, but I found the flavor of the parsnips really complemented the roast.
  • I served the roast with mashed potatoes and roasted carrots. The dinner was on point! 


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