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Sunday Pot Roast

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You don’t have to make this on a Sunday but it sure is an easy meal to cap off the weekend and smells wonderful if you’re relaxing at home for the afternoon.  If you’re out and about you can set this on auto cook and basically ignore it for a few hours.


2-3 pound grass fed rump roast
1 tablespoon beef tallow or healthy fat of choice
4-5 Russet potatoes, peeled and quartered
2-3 carrots, peeled and cut in large pieces
1 onion, quartered
2 cups beef broth
1/2 cup dry red wine
2 teaspoons fresh thyme
1 1/2 teaspoons fresh rosemary
1 1/2 teaspoons fresh sage, chopped
sea salt & freshly ground black pepper to taste
2 tablespoons cornstarch (non GMO)
1/4 cup cold water


Melt tallow or other healthy fat in a large cast iron skillet over medium – medium high heat.  Salt and pepper the roast to taste and sear on all sides until browned.

Transfer to a roasting pan.  Add the potatoes, carrots and onions and arrange around the roast.  Sprinkle the fresh herbs over the meat and vegetables.  Add additional salt & pepper to the vegetables if desired.  Add the broth and wine to the pan.

Cover and cook at 300 for approximately 1 hour – 1 hour and 15 minutes per pound.  Meat should be very tender when pierced with a fork.  If it’s not tender enough turn the heat down to 275 and continue cooking, checking every 15-30 min.

Remove the meat and veggies to a platter and keep warm.  Pour the pan juices into a medium cast iron skillet and heat to just a bare boil.  Mix the cornstarch and water until smooth and add to the juices; cook stirring constantly until thickened.

Serve gravy alongside meat and vegetables.