I absolutely LOVE slow cooking! It seems like a lost art, and I really don't understand why. Well maybe I do- we think pan frying, grilling, or cooking fast is easier, but slow cooking is actually so much easier, and this recipe is proof of that! Super easy and the result is a mouth watering, delicious, and comforting full beef roast meal. Enjoy!
• 2-3 lbs grass fed beef pot roast
• 1 ½ tsp kosher salt (or more to taste), divided
• 1/4 cup olive or grapeseed oil
• 1 ½ cups beef broth
• 1 tsp turmeric
• ½ tsp cumin
• Generous pinch cayenne
• ¼ tsp black pepper (or more to taste)
• 1 tbsp potato starch
• 1 tbsp cold water
• 2 bay leaves
• 3 whole garlic cloves
• ½ onion, sliced
• 6 oz green beans, trimmed
• ½ lb baby potatoes
• 2 whole large carrots
1. Preheat oven to 300 degrees F. Salt the roast with 1 tsp kosher salt. In a dutch oven or large pot with a lid, heat the oil and brown the roast on all sides.
2. Remove meat and drain any excess fat. Add 2 cups beef broth and bring to a simmer. Deglaze and scrape up any brown bits. Whisk in the turmeric, cumin, cayenne, black pepper and remaining ½ tsp kosher salt.
3. Dissolve the potato starch in the cold water. Whisk slowly into the broth. Starch may clump a bit at first, continue whisking until the sauce thickens. Add bay leaves and garlic cloves to the liquid, then add meat back to the pot.
4. Cover the meat with onion slices. Cover the pot tightly. Place in the oven and let roast for 2 hours.
5. Meanwhile, clean and trim the green beans, scrub the baby potatoes clean and scrub the carrots, then cut them into 1 inch pieces (no need to peel).
6. After 2 hours, take out the pot roast and flip over the meat. Add the vegetables around the meat, covering with the sauce as best you can. Cover again and continue to cook for an additional 60-90 minutes or until the meat is fork tender and the vegetables are tender. Salt and pepper more if needed, and to taste. Enjoy!