Description
This pot roast and vegetables is a “fix and forget” dish. Any cut will do, but if you use a bone-in chuck roast, you can wow your family with the cool “7” shape that emerges.
Ingredients
Scale
For the rub
- 2 tablespoons arrowroot starch
- 4 teaspoons onion powder
- 1 teaspoon garlic powder
- 1–2 teaspoons coarse sea salt
- 1 teaspoon dried thyme
- 1 teaspoon coconut sugar (optional)
For the roast
- 1 (3-4 pound) bone-in chuck roast
- 2 small onions, quartered
- 1 pound carrots, peeled and cut into 1–2 inch pieces
- 1 pound white sweet potatoes or other root vegetable, peeled and cut into 1–2 inch pieces
- 2 bay leaves
Instructions
- Preheat oven to 300° F.
- Combine all rub ingredients in a small bowl and then rub evenly over the meat.
- Place 2 pieces of heavy duty aluminum foil, each about 30 inches long, one on top of the other in a perpendicular manner inside a large roasting pan. Place a single sheet of parchment paper, similar in size, on top of the aluminum foil so the food does not need to come in contact with the foil.
- Place onions, carrots, sweet potatoes or other root vegetables, and bay leaves on top of parchment paper. Place seasoned beef roast on top of the vegetables.
- Fold foil over and crimp edges tightly over to enclose beef and vegetables within the foil.
- Place pan in oven and cook for 5 hours.
- Remove from oven and allow to cool for a few moments, then carefully unwrap and remove meat. Set aside on serving platter and allow to rest for 10 minutes.
- Use slotted spoon to remove onions pieces, carrots, and potatoes and add to serving platter. Discard bay leaves.
- Strain pan juices through a fine mesh strainer. If desired, use a fat separator to remove excess rendered fat.
- Pour 1/2 cup pan juices over meat and serve with the remaining pan juices on the side.
Notes
You will need 18-inch-wide heavy-duty aluminum foil and parchment paper for wrapping the roast.
- Prep Time: 15 mins
- Cook Time: 5 hours
- Category: Entree