Quarterly Recipe from a Registry Colleague

September’s Beef Pot Roast: The Perfect Recipe for Cold Weather, from Our Contracts Manager

As the cold weather season comes to a close, September shares her delicious Beef Pot Roast recipe—a comforting dish perfect for wrapping up the chilly days. This recipe is a perfect way to celebrate the transition into warmer seasons while still enjoying the hearty meals that defined the colder months of New England. Get ready to savor every bite as she guides you through the steps of creating this cozy meal that will leave everyone at the table asking for seconds!

This recipe can be cooked in a slow cooker (8 hours on low, 6 hours on high), in a heavy bottom pan such as a Dutch oven in the oven, or in a high rimmed baking dish in the oven. If using the oven preheat to 375 degrees and cook for 3 hours.

Ingredients

1 beef chuck roast (3.5-5 pounds)

6-9 cloves of garlic (separated and peeled)

2 cups of olive oil

3 Tbsp of olive oil (separate from the 2 cups)

¼ cup of balsamic vinegar

2 Tbsp of dried rosemary

1 Tbsp of dried oregano

1 Tbsp of dried thyme

1 tsp of dried basil

1 tsp of crushed red pepper

3 Tbsp of kosher salt or coarse ground sea salt

2 Tbsp of coarse ground black pepper

Salt and pepper for seasoning (separate from above)

24 ounces of beef broth

Directions

Cut slits into the roast on the top and sides according to how many garlic cloves you are using. After cutting the slits stuff the cloves into the slits. Then generously season the entire roast with salt and pepper. Add the 3 Tbsp of olive oil to a heavy bottom pan. Sear the roast on all sides in the pan on medium-low heat, about 3 minutes per side. The meat will still be raw on the inside after the sear.

Once the meat has browned, place the roast on a plate and set aside. In a bowl combine the 2 cups of olive oil, balsamic vinegar, rosemary, oregano, thyme, basil, crushed red pepper, 3 Tbsp of salt, 2 Tbsp of pepper and whisk everything together until well combined.

Place the roast in the pan that you will be cooking in, including the juices on the plate, either a slow cooker, Dutch oven, or high rimmed baking dish. If using the baking dish, I recommend grabbing oven bags because they help keep moisture in since it isn’t covered by a lid like a slow cooker or Dutch oven. Pour the olive oil and herb mixture over the meat in the cooking receptacle, add the beef broth, and if the liquid level still seems low (it should be at least at the halfway mark of the height of the meat) add 1-2 cups of water. Begin cooking according to instructions above depending on which method you are following.

If you want to add vegetables (I typically use red skin potatoes, green beans and carrots), I would include those at the beginning if using the oven. If using a slow cooker, I typically add those when there is only 1-2 hours left of cooking time.

Enjoy!

September’s Beef Pot Roast: The Perfect Recipe for Cold Weather, from Our Contracts Manager

As the cold weather season comes to a close, September shares her delicious Beef Pot Roast recipe—a comforting dish perfect for wrapping up the chilly days. This recipe is a perfect way to celebrate the transition into warmer seasons while still enjoying the hearty meals that defined the colder months. Get ready to savor every bite as she guides you through the steps of creating this cozy meal that will leave everyone at the table asking for seconds!

This recipe can be cooked in a slow cooker (8 hours on low, 6 hours on high), in a heavy bottom pan such as a Dutch oven in the oven, or in a high rimmed baking dish in the oven. If using the oven preheat to 375 degrees and cook for 3 hours.

Ingredients

1 beef chuck roast (3.5-5 pounds)

6-9 cloves of garlic (separated and peeled)

2 cups of olive oil

3 Tbsp of olive oil (separate from the 2 cups)

¼ cup of balsamic vinegar

2 Tbsp of dried rosemary

1 Tbsp of dried oregano

1 Tbsp of dried thyme

1 tsp of dried basil

1 tsp of crushed red pepper

3 Tbsp of kosher salt or coarse ground sea salt

2 Tbsp of coarse ground black pepper

Salt and pepper for seasoning (separate from above)

24 ounces of beef broth

Directions

Cut slits into the roast on the top and sides according to how many garlic cloves you are using. After cutting the slits stuff the cloves into the slits. Then generously season the entire roast with salt and pepper. Add the 3 Tbsp of olive oil to a heavy bottom pan. Sear the roast on all sides in the pan on medium-low heat, about 3 minutes per side. The meat will still be raw on the inside after the sear.

Once the meat has browned, place the roast on a plate and set aside. In a bowl combine the 2 cups of olive oil, balsamic vinegar, rosemary, oregano, thyme, basil, crushed red pepper, 3 Tbsp of salt, 2 Tbsp of pepper and whisk everything together until well combined.

Place the roast in the pan that you will be cooking in, including the juices on the plate, either a slow cooker, Dutch oven, or high rimmed baking dish. If using the baking dish, I recommend grabbing oven bags because they help keep moisture in since it isn’t covered by a lid like a slow cooker or Dutch oven. Pour the olive oil and herb mixture over the meat in the cooking receptacle, add the beef broth, and if the liquid level still seems low (it should be at least at the halfway mark of the height of the meat) add 1-2 cups of water. Begin cooking according to instructions above depending on which method you are following.

If you want to add vegetables (I typically use red skin potatoes, green beans and carrots), I would include those at the beginning if using the oven. If using a slow cooker, I typically add those when there is only 1-2 hours left of cooking time.

Enjoy!