Beef roast dinner has been one of my favorite meals even from childhood. There is just nothing like filling your house with the smell of beef roast slow cooking in the oven over the course of an afternoon.
Don’t make it harder than it has to be! I typically serve it with potatoes and carrots that have roasted along in the same pan as the meat. Or just steam up some simple green beans, broccoli, or peas and serve with butter, sea salt, and pepper. Scoop out the liquid from the bottom of the pan to simmer some simple sauce. Looks fancy, but isn’t very time-consuming.
This meal is really not as fussy as you think it might be! I am hoping by posting this before Christmas, that you may be able to feel confident enough to put it on the menu to feed your guests! Please let me know if I can answer any questions! Use the comments section – I want to help you make this work for a special holiday meal!
- 3-4 lbs grassfed chuck roast
- 3-4 TB friendly fat to sear the roast in (butter, lard, coconut oil, I actually just used leftover bacon grease from this morning!)
- 1 small/medium onion, coarsely chopped
- 3-4 large carrots, coarsely chopped
- 2-3 celery, coarsely chopped
- 4 large cloves garlic, minced
- 2 cups red wine (Whatever you can afford works! You can also use homemade beef stock or even just water is fine.)
- 2 cups filtered water
- Sea salt/pepper to taste
- Rinse and pat dry your roast, and sea salt/pepper both sides very well.
- Get a large skillet or fry pan very hot, and sear your roast in the friendly fat for a few minutes on each side. You are going for a nice sear on both sides – not cooking it all the way through.
- While you are searing the roast, put the onion, carrots, celery, wine, and water in the bottom of a roasting pan that has a lid.
- Put the seared roast in the pan with the veggies and spread the minced garlic all over the top, and sprinkle more sea salt and pepper.
- Roast with the lid ON at 250 degrees for 4-5 hours.
- To make the red wine sauce, ladle out 2-ish cups of the hot liquid in the roasting pan into a small sauce pan. Turn up the heat on the stove and bring the liquid to a simmer. Add sea salt and pepper to taste. To thicken shake up about a TB of tapioca flour in a little water and add to the sauce. It will thick up nice! You can make the sauce while the meat is resting – it only takes a few minutes.
- Beautifully cut your carrots and you can serve them right along with your dinner!
- Add gorgeous small yellow or red potatoes to the roasting pan about an hour before the roast is done. They will cook right along with everything else and you can serve everything right from the same pan!
- You can sprinkle the traditional rosemary over the top versus the garlic (or in addition to!).
- The benefits of choosing grass-fed beef versus conventional are amazing! Ask around your farmer’s markets to find local farms or markets that you can find a good source. It is so worth it!
- If your beef roast came bone-in, don’t throw the bone out! Scoop out the marrow to eat or mix into your mashed potatoes. Marrow is so nutritious. Then put the bone in a freezer bag and into the freezer for the next time you make beef bone broth.
- The garlic buttered mashed potatoes pictured in this post are fabulous and easy to make!