Beltie Beef Pot Roast

Random leftover things from the garden and fridge, with some great beef, and great wine make for an easy pot roast.

Here’s an easy and richly flavored Crown H Cattle Beef Pot Roast recipe that combines wine, left over tomatoes from the garden, and mushrooms for a comforting, hearty meal that’s perfect for Sunday dinner or a special family night.

Steps

(Oven Method)

1. Preheat Oven: Set oven to 325°F (150°C).

2. Season/Cook Roast: In a large Dutch Oven, add cup of wine onto roast. Season the beef generously with olive oil, salt, and pepper. Add roast to oven, set a 30 minute timer to leave it uncovered, on top shelf. Place lid on Dutch oven after 30 minutes. Reset your timer for 1 hour.

3. Chop/Prep Vegetables: Chop onions, carrots, tomatoes, potatoes, and mushrooms (or what ever veggies you’d like) to the pot.

   After the 1 hour timer goes off, add your vegetables and garlic, thyme and rosemary, another 1 cup of wine, and beef broth to the dutch oven and cover for another hour. Set your timer for 1 hour or until the roast is fork-tender (falls apart when you stab it).

4. Braise: Take roast out of oven and gently simmer for 15 minutes on stove. Skim any unwanted fat from surface, and for thicker liquid, continue to simmer on stovetop.

5. Serve: Slice roast and serve with the tomato-mushroom-wine sauce over mashed potatoes, polenta, or egg noodles.

*I’m not a fan of the InstaPot for pot roast recipes - I’m never satisfied with the consistency of the beef with the veggies.

Ingredients

• Servings: 2-4
  Prep Time: 20 minutes
  Cook Time: 2.5 hours (oven) + 30 minutes - 1 hour on stove

  Ingredients

  • 3–4 lb Crown H Cattle beef roast (Sirloin Tip, Chuck/Arm, Shoulder Clod, Cross Rib, or Eye of Round)

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 3 carrots, cut into chunks

  • 2 -3 potatoes, chopped

  • 8 oz (about 2 cups) sliced mushrooms

  • 4 cloves garlic, minced or smushed

  • 2 cups dry red wine (white works too) and more for sipping

  • 1 (14½ oz) can diced tomatoes with juice or 3 large chopped fresh tomatoes

  • 2 cups beef broth

  • 1 teaspoon dried thyme (or 1 sprig fresh thyme)

  • 1 teaspoon dried rosemary (or 1 sprig fresh rosemary)

  • Salt and black pepper, to taste

Wine pairing suggestions

• Sangiovese

• Côtes du Rhône

• Zinfandel (our friends at Sound and Vision make a lovely Applegate Valley Zin)