Tender Herby Pot Roast
Fall-apart tender pot roast braised low and slow with herbs, onion, and a rich tomato-broth base. One pot, budget-friendly cut, no flour.
Ingredients
- 2 lb Beef Roast (Chuck, Brisket, Shoulder, or Round)
- 1 Yellow Onion
- 4 Button Mushrooms Sliced
- 1 cup Beef Broth (Plus extra for deglazing)
- 1 tbsp Butter, Tallow, Bacon Fat, or Avocado Oil
- 1/4 cup Tomato Sauce or Marinara
- Fresh or Dried Herbs (Rosemary, Thyme, and/or Marjoram)
- Salt and Pepper to taste
Instructions
- Preheat the oven: Set to 275°F (135°C).
- Season the beef: Pat the roast dry and season generously with salt and pepper. Let it rest at room temperature 20–30 minutes.
- Prepare the onion: Slice in half and trim the ends.
- Brown the aromatics: Heat the fat in a Dutch oven or other heavy oven-safe pot over medium-high heat. Brown the onion halves on both sides, then remove and set aside.
- Sear the roast: Brown the beef on all sides. Add a splash of broth as needed to deglaze and lift the browned bits.
- Build the base: Return the onions to the pot. Add the tomato sauce and enough broth to come halfway up the roast.
- Add herbs: Lay the herbs on top of the roast.
- Braise: Cover and cook in the oven 3–4 hours, until the beef is fork-tender.
- Add the mushrooms: Stir in during the last 30 minutes and return to the oven.
- Finish: Remove the herb stems. Taste and adjust seasoning before serving.