Roast Beef Recipes
Easy Pot Roast
This easy pot roast is made traditionally in a pot on the stove and slow-cooked until tender and juicy.
Yield: 6 to 8 servings
Ingredients
- 3 1/2 pounds Certified Angus Beef® English roast
- 1 tablespoon coarse kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon flour
- 1/4 cup tomato paste
- 1 cup beef broth
- 1 cup water
- 1/4 cup Lea & Perrins Worcestershire sauce
- 1 sprig rosemary
Instructions
- Heat oven to 325 degrees F.
- Season roast heavily with salt and pepper. Heat oil in a Dutch oven. Sear roast for a couple minutes on each side over medium-high heat. The roast should be nicely browned on all sides. Transfer roast to large plate.
- Add onion and garlic to the pot, stirring over medium heat until onions are soft.
- Stir in flour and tomato paste followed by broth, water and Worcestershire sauce. Stir and scrape seared bits from bottom of pot.
- Add roast back to pot, cover tightly and place in oven. (Optional: use a slow cooker instead of the oven. Sear beef in heavy bottom sauté pan, follow instructions above then transfer to slow cooker, LOW for 6 to 7 hours until tender.)
- Cook for 2 hours, turn roast, add rosemary and cook approximately one more hour, until completely tender.
- Transfer roast to cutting board and tent with foil.
- Remove rosemary and, using a ladle, skim fat from liquid.
- Place Dutch oven on stovetop and bring to a boil.
- Slice roast against the grain or pull in bite-size pieces.
- Serve with reduced sauce.
Attribution
Recipe and photo used with permission from:
Certified Angus Beef