Beef Bone Broth Pot Roast
The kind of dinner that takes care of itself. Sear the roast, add our rich beef bone broth, then let the slow cooker do the rest. A few hours later, you've got tender, fall-apart pot roast and a kitchen that smells like dinner.
This recipe is created by our Grass Roots partner Farmer Sabrina of Grateful Pastures. Sabrina is a farmer, mom and part of the family behind Grateful Pastures, a certified organic pasture-raised poultry farm in Mansfield, Georgia. She's also the producer and cook behind our new Grass Roots bone broth. Follow Sabrina and the Grateful Pastures team over on Instagram @gratefulpastures for farm life, good food and a look at how they're raising poultry with care.
Ingredients
Utensils
- Dutch oven
Instructions
Generously season the chuck roast on all sides with your favorite steak seasoning.
Melt the butter in a Dutch oven over high heat.
Sear the roast on both sides until deeply browned, about 2–3 minutes per side.
Pour the beef bone broth into the Dutch oven around the roast.
*Forgot to thaw it? No problem. Simply cut open the pouch and add the broth while frozen.
Add the onion, carrots, celery, and bay leaf to the Dutch oven.
Cover and cook over low heat for about 6 hours, or until the roast is fork-tender and easily pulls apart.
Remove the bay leaf and serve the pot roast with mashed potatoes, rice, or your favorite sides.
Spoon the rich broth and vegetables over the top.