Montreal steak seasoning was invented in 1952 by Romanian butcher Morris Sherman using coriander and dill seeds.
Melt in Your Mouth Beef Pot Roast
Indulge in a savory beef pot roast that’s so tender, it practically dissolves on your tongue! Slow-cooked with aromatic herbs and rich beef broth, this dish is perfect for cozy gatherings or a comforting family dinner. Get ready to savor every bite of this hearty classic!
Prep
30
min
Cook
180
min
Serves
6
people
Level
intermediate
📝 Ingredients
Shopping List
- 3-4 lb (1.36 kg) beef roast
- 2 tablespoons (30 ml) beef tallow
- 1 tablespoon (15 ml) browning seasoning sauce
- 4 carrots
- 2 tablespoons (30 ml) montreal steak seasoning
- 2 sprigs rosemary
- 1 cup (59 ml) roux
- 2 tablespoons (30 ml) tomato paste
Pantry Items
Amounts also listed in instructions below
- apple cider vinegar (to taste)
- bay leaves (to taste)
- 2 cups (473 ml) beef broth
- black pepper (to taste)
- brown sugar (to taste)
- 1 cup (237 ml) chicken broth
- garlic cloves (to taste)
- ketchup (to taste)
- onion (to taste)
- salt (to taste)
- soy sauce (to taste)
- thyme (to taste)
- white pepper (to taste)
👨🍳 Instructions
- 1
Season the beef roast with Montreal steak seasoning, salt, and black pepper.
- 2
Sear the beef in a hot Dutch oven with beef tallow until a crust forms on both sides.
- 3
Add chopped onions, minced garlic, and tomato paste to the pot.
- 4
Mix soy sauce, ketchup, brown sugar, and apple cider vinegar, and add to the pot.
- 5
Return the beef to the pot along with beef broth, chicken broth, bay leaves, rosemary, and thyme.
- 6
Cover and bake in the oven for about 3 hours, adding chopped carrots after 2 hours.
- 7
Once the beef is tender, strain the liquid to separate it from the solids.
- 8
Make a gravy by adding the liquid to a roux, then finish with white pepper and browning seasoning sauce.
- 9
Serve the pot roast with creamy mashed potatoes and top with the gravy.
💡 Pro Tips
- ✓Sear the roast at 400-450°F surface temperature (medium-high heat) for 3-4 minutes per side to develop Maillard compounds that create 600+ flavor molecules through amino acid-sugar reactions.technique400-450°F surface temp
- ✓Cook tomato paste for 60-90 seconds after adding to caramelize its sugars and concentrate glutamates, which amplifies umami by 300% compared to raw paste.timing60-90 seconds
- ✓Maintain oven temperature at 275-300°F for collagen breakdown - higher temps cause muscle fibers to contract and expel moisture faster than collagen can convert to gelatin.technique275-300°F
- ✓Use a 2:1 ratio of flour to fat for your roux and cook to blonde stage (165°F internal) to eliminate raw flour taste while maintaining thickening power.technique2:1 flour to fat ratio
- ✓Add carrots after 2 hours because their pectin breaks down at 183°F - adding them earlier results in mushy vegetables that disintegrate into the braising liquid.timing183°F pectin breakdown
Share this recipe
Prep
30
min
Cook
180
min
Serves
6
people
Level
intermediate
Share this recipe
Montreal steak seasoning was invented in 1952 by Romanian butcher Morris Sherman using coriander and dill seeds.
Melt in Your Mouth Beef Pot Roast
Indulge in a savory beef pot roast that’s so tender, it practically dissolves on your tongue! Slow-cooked with aromatic herbs and rich beef broth, this dish is perfect for cozy gatherings or a comforting family dinner. Get ready to savor every bite of this hearty classic!
📝 Ingredients
Shopping List
- 3-4 lb (1.36 kg) beef roast
- 2 tablespoons (30 ml) beef tallow
- 1 tablespoon (15 ml) browning seasoning sauce
- 4 carrots
- 2 tablespoons (30 ml) montreal steak seasoning
- 2 sprigs rosemary
- 1 cup (59 ml) roux
- 2 tablespoons (30 ml) tomato paste
Pantry Items
Amounts also listed in instructions below
- apple cider vinegar (to taste)
- bay leaves (to taste)
- 2 cups (473 ml) beef broth
- black pepper (to taste)
- brown sugar (to taste)
- 1 cup (237 ml) chicken broth
- garlic cloves (to taste)
- ketchup (to taste)
- onion (to taste)
- salt (to taste)
- soy sauce (to taste)
- thyme (to taste)
- white pepper (to taste)
👨🍳 Instructions
- 1
Season the beef roast with Montreal steak seasoning, salt, and black pepper.
- 2
Sear the beef in a hot Dutch oven with beef tallow until a crust forms on both sides.
- 3
Add chopped onions, minced garlic, and tomato paste to the pot.
- 4
Mix soy sauce, ketchup, brown sugar, and apple cider vinegar, and add to the pot.
- 5
Return the beef to the pot along with beef broth, chicken broth, bay leaves, rosemary, and thyme.
- 6
Cover and bake in the oven for about 3 hours, adding chopped carrots after 2 hours.
- 7
Once the beef is tender, strain the liquid to separate it from the solids.
- 8
Make a gravy by adding the liquid to a roux, then finish with white pepper and browning seasoning sauce.
- 9
Serve the pot roast with creamy mashed potatoes and top with the gravy.
💡 Pro Tips
- ✓Sear the roast at 400-450°F surface temperature (medium-high heat) for 3-4 minutes per side to develop Maillard compounds that create 600+ flavor molecules through amino acid-sugar reactions.technique400-450°F surface temp
- ✓Cook tomato paste for 60-90 seconds after adding to caramelize its sugars and concentrate glutamates, which amplifies umami by 300% compared to raw paste.timing60-90 seconds
- ✓Maintain oven temperature at 275-300°F for collagen breakdown - higher temps cause muscle fibers to contract and expel moisture faster than collagen can convert to gelatin.technique275-300°F
- ✓Use a 2:1 ratio of flour to fat for your roux and cook to blonde stage (165°F internal) to eliminate raw flour taste while maintaining thickening power.technique2:1 flour to fat ratio
- ✓Add carrots after 2 hours because their pectin breaks down at 183°F - adding them earlier results in mushy vegetables that disintegrate into the braising liquid.timing183°F pectin breakdown