So I’ve been trying to come up with recipes I can prep at the beginning of the week, so during the weekday cooking won’t take up as much time. This beef pot roast was actually quite delicious. I like to marinade meat overnight anyways, so preparing this at the beginning of the week, and defrosting the night before is perfect!

  • 5 lbs bone-in beef pot
  • salt & pepper to taste
  • 1 tbsp all purpose flour
  • 2 tbsp vegetable oil
  • 8 oz sliced mushroom
  • 1 medium onion chopped
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • 1 tbsp tomato paste
  • 2 1/2 cup chicken broth
  • 2 medium carrots cut into chunks
  • 2 stalks of celery, cut into chunks
  • 1 sprig of fresh rosemary
  • 2 sprigs of fresh thyme
  1. Heat a pan with 2 tbsp vegetable oil. Add in same order as listed: 2 cloves of minced garlic, 1 medium chopped onion, 8 oz sliced mushroom. Fry for a few minutes until mushroom beginning to change color.
  2. In a pot add 1 tbsp butter, add #1, 5 lbs of bone-in beef pot, 1 tbsp all purpose flour, 1 tbsp tomato paste, 2 1/2 cup chicken broth, 2 medium carrots cut into chunks, 2 stalks of celery cut into chunks, 1 sprig of fresh rosemary, 2 sprigs of fresh thyme.
  3. Set to low heat and simmer for about 1.5 hours. Can serve in slices with soup/ broth

Mountain View

5 Comments Add yours

  1. Reblogged this on specialblogger812 and commented:


  2. I love meat cooked slow and low, makes it so nice and tender.

    Liked by 1 person

  3. This sounds amazing. I am going to have to give this one a try! Thank you for sharing it.

    Liked by 1 person

    1. Dear Crema says:

      Yes for sure! Please let me know what you think?



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