Written and prepared by former intern, Laura Conaway.
Christmastime for my family is a busy time. As a kid growing up on a cattle ranch, every sunrise brought with it a new day of excitement and adventure, but there were some days, just a few, where I longed to live alongside the beach or river. Christmas was one of those days. There had to be somewhere where feeding could wait and time to play with my new toys could last forever.
Fortunately, for me now looking back, that place did not exist. Instead, my desire to play house with my new doll was usually met by my parents’ willingness to feed in my place. But sometimes there was a need for “all hands on deck” or, in my family’s case, “all feet down at the barn,” and it was those times that we benefited from a good, home-cooked, EASY recipe. Because life ain’t always easy, so why not let the cooking be?
As you enjoy the Christmas season be sure to relax a little, take a deep breath and inhale the sweet aroma of … Easy Beef Pot Roast!
For this recipe you will need a 3 1/2 pound Certified Angus Beef ® brand English Roast. Once you have the beef and a Dutch oven to cook it in, a few additional ingredients are all you need to bring joy to the hearts of the entire family. It really is THAT good.
Step 1: To begin, preheat your oven to 325° F. While the oven is heating, I like to prepare all of my ingredients and have them ready for when the bell dings! After you have all of your ingredients measured and ready, go ahead and season your roast. Be generous with the salt and pepper. There’s more where that came from.
Step 2: Follow the detailed instructions to heat oil in the dutch oven. Once the oil has reached a medium-high heat, sear the roast on each side for a few minutes. Look for that nice browned appearance. You’ll know it when you see it.
Step 3: Next, move the roast to a large plate to make way for the onions and garlic! Add your chopped veggies and try not to cry from the onions (I mean, excitement). Stir them over medium heat until the onions are soft. Once the onions are just how you like them, stir in the flour and tomato paste, followed by the beef broth, water and Worcestershire sauce. This is where it starts getting good.
Make sure you scrape the seared pieces of onion and garlic from the bottom of the pot before you place the roast and the ingredients back in the oven. (See the full recipe for the slow cooker option. I went ahead and used the oven, but I bet this would be just as delicious).
Step 4: Let your covered roast cook for two hours. The smell will be tortuously good so you may want to set your timer, along with your nose and mind on something else.
After about two hours, turn the roast, add a sprig of rosemary and place it back in the oven for another hour, or until it is fully tender.
Step 5: Once your roast is fully cooked, (Use a meat thermometer to determine your desired degree of doneness link) transfer it to a cutting board and tent with foil. I removed the rosemary and left the veggies in the cooker. Using a ladle, skim the fat from the liquid, place the dutch oven on the stovetop and bring to a boil.
Step 6: When the roast has cooled, slice against the grain or pull in bite-size pieces. I found pulling to be much easier and a whole lot more fun! Place it back in the dutch oven and serve with reduced sauce.
Viola! That’s it ya’ll. Pardon my mix of French and Southern expressions! I served my roast with some potatoes and carrots. A glass of red wine also served as quite the culinary complement. I know I’ll be remembering this meal for ages! And it’s not just because my hands still smell like garlic!
Rest assured, all you busy holiday folks, a delicious meal really is that EASY. For more easy roasting ideas, visit our 12 roasts of Christmas series here.