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BEEF POT ROAST

December 25, 2019 • 0 comments

BEEF POT ROAST
A delightfully simple (any Turkey could cook it), yet delicious Pot Roast. If this dish needs to be held until later, reduce oven temperature to “warm,” and eat whenever. This roast has held perfectly in a warm oven for 3 hours.
  • Servings: 4

Directions

1 2 1/2-3 # organic beef bottom round roast (OR boneless beef round rump roast, OR boneless beef chuck roast)
3 Tablespoons extra virgin olive oil
3/4 cup pure water
1 Tablespoon Bragg’s Liquid Aminos
1 teaspoon organic (non-GMO) red miso
1 Tablespoon basil
6 red potatoes, quartered
1/2 teaspoon sea salt
6 carrots, 1” slice
2 onions, quartered
6 celery stalks, 1” slice
42 grinds black pepper, freshly ground, coarse grind
10 oz peas, frozen, optional

Preheat oven to 325ºF.

In a medium Dutch oven over medium heat, put oil. Add beef and brown on all sides.

In a small measuring cup, put water, Bragg’s Liquid Aminos, miso, and basil. Stir to combine. Pour over beef. Cover and bake for 1 1/2 hours.

Remove beef from oven. Add potatoes, salt, carrots, onions, celery, and pepper (in that order). Cover and return to oven for 1 1/2 hours, or until meat and vegetables are tender.  Add peas.  Cook until peas are heated through.

Makes 4 servings.