As we’re heading into fall and cooler temps pot roast is one of those hearty, feel good, comfort foods that my family loves. I made one tweak to my Grandma’s recipe, red wine, to increase the depth of flavor but other that that it’s the recipe she taught me 20 years ago. I hope you enjoy her pot roast recipe as much as we do!
Grandma’s Pot Roast
Servings 4
Ingredients
- 2-3 pound beef pot roast
- 1 tbsp avocado oil
- 1 tsp himalayan salt
- 1 tsp black pepper
- 1 medium yellow onion, peeled & quartered
- 6 cloves fresh garlic, peeled & minced
- 1 tbsp italian seasoning
- 2 tsp rosemary
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tapioca flour
- 1 cup water
Instructions
- Preheat oven to 450 degrees F
- Place roast in a large roasting pan. Drizzle both sides with avocado oil and sprinkle with salt & pepper. Place in oven, uncovered, and roast for 10-15 minutes on each side or until the roast gets a nice brown sear.
- Remove roast from the oven and top with garlic, italian seasoning & rosemary. Place onions around the roast. Pour beef broth & red wine around the roast. Cover tightly with aluminum foil.
- Turn oven down to 325 degrees F
- Place roast in oven and cook for an additional 3 1/2 to 4 hours.
- Remove roasting pan from the oven. Place roast on a platter and cover with foil to keep warm.
- Whisk tapioca flour into water, set aside
- Strain the liquid from the pan into a bowl to separate onions. Place onions on platter or into a small bowl, if desired, or toss out. Pour strained liquid from the bowl back into the roasting pan and place on the stovetop. Turn the stovetop burners to high and bring the liquid to a boil. Whisk flour mixture into the boiling liquid. Simmer for 8-10 minutes, whisking constantly, until thickened. Season with additional salt & pepper, if needed. Pour gravy into gravy boat or small bowl.
- Serve pot roast with potato & veggie, your choice. We prefer garlic mashed potatoes & carrots. Pour gravy over pot roast & potatoes. Enjoy!
