Melt in Your Mouth Beef Pot Roast
Indulge in this scrumptious beef pot roast that promises to be a showstopper at your dinner table! Slow-cooked to perfection with aromatic herbs, hearty carrots, and rich beef broth, every bite is a delightful explosion of flavor that just falls apart. Get ready to impress your family and friends with this tender masterpiece!
Prep
30
min
Cook
180
min
Serves
6
people
Level
intermediate
📝 Ingredients
Shopping List
- 3-4 lbs (1.36 kg) beef roast
- 2 tablespoons (30 ml) beef tallow
- Browning seasoning sauce (to taste)
- 4 carrots
- 2 tablespoons (30 ml) montreal steak seasoning
- 2 sprigs rosemary
- for gravy: roux ingredients
- 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
👨🍳 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 and finish with white pepper and browning seasoning sauce.
- 9
Serve the pot roast with creamy mashed potatoes and top with gravy.
💡 Pro Tips
- ✓Sear your pot roast at 400-450°F surface temperature (medium-high heat) for 3-4 minutes per side to develop Maillard browning compounds that create 600+ flavor molecules.technique400-450°F surface temp
- ✓Cook tomato paste for 60-90 seconds after adding to caramelize its sugars and concentrate umami compounds by 30%, preventing raw tomato flavor in your braising liquid.timing60-90 seconds
- ✓Target internal temperature of 190-205°F for pot roast because collagen doesn't fully convert to gelatin until 180°F, and complete breakdown occurs around 200°F for fall-apart texture.technique190-205°F internal
- ✓Use a 3:1 ratio of beef tallow to surface area when searing because beef fat has a smoke point of 420°F and creates better flavor compounds than neutral oils.ingredient3:1 fat ratio
- ✓Add carrots in the final hour because their pectin breaks down completely after 2+ hours at braising temperature, turning them mushy rather than tender.timingFinal 1 hour
Share this recipe
Prep
30
min
Cook
180
min
Serves
6
people
Level
intermediate
Share this recipe
Melt in Your Mouth Beef Pot Roast
Indulge in this scrumptious beef pot roast that promises to be a showstopper at your dinner table! Slow-cooked to perfection with aromatic herbs, hearty carrots, and rich beef broth, every bite is a delightful explosion of flavor that just falls apart. Get ready to impress your family and friends with this tender masterpiece!
📝 Ingredients
Shopping List
- 3-4 lbs (1.36 kg) beef roast
- 2 tablespoons (30 ml) beef tallow
- Browning seasoning sauce (to taste)
- 4 carrots
- 2 tablespoons (30 ml) montreal steak seasoning
- 2 sprigs rosemary
- for gravy: roux ingredients
- 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
👨🍳 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 and finish with white pepper and browning seasoning sauce.
- 9
Serve the pot roast with creamy mashed potatoes and top with gravy.
💡 Pro Tips
- ✓Sear your pot roast at 400-450°F surface temperature (medium-high heat) for 3-4 minutes per side to develop Maillard browning compounds that create 600+ flavor molecules.technique400-450°F surface temp
- ✓Cook tomato paste for 60-90 seconds after adding to caramelize its sugars and concentrate umami compounds by 30%, preventing raw tomato flavor in your braising liquid.timing60-90 seconds
- ✓Target internal temperature of 190-205°F for pot roast because collagen doesn't fully convert to gelatin until 180°F, and complete breakdown occurs around 200°F for fall-apart texture.technique190-205°F internal
- ✓Use a 3:1 ratio of beef tallow to surface area when searing because beef fat has a smoke point of 420°F and creates better flavor compounds than neutral oils.ingredient3:1 fat ratio
- ✓Add carrots in the final hour because their pectin breaks down completely after 2+ hours at braising temperature, turning them mushy rather than tender.timingFinal 1 hour