On cold winter evenings in WI, I crave hearty “stick to your bones” dishes.
This dish requires almost no effort, and the results are amazing. Tender, juicy beef. Savory and flavorful veggies; all without packaged seasoning mixes or canned soups. A hearty “real food” dinner.
Add a salad of mixed greens (topped with Olive oil and balsalmic vinegar), and you have a perfectly well rounded supper for a cold winter’s night.
Here’s What You’ll Need:
1 medium beef roast (smaller or larger depending on how many people you are feeding. 1 three pound roast feeds us for 2 meals)
1 large yellow onion
2-3 cups beef stock (the more liquid you use, the more sauce you’ll have at the end)
1 tbs balsamic vinegar
1tbs worcestershire sauce
1 tbs low sodium soy sauce
1 bay leaf
1 pound of potatoes; peeled and cut (I prefer smaller size potato bites, but it’s up to personal preference)
1 pound of carrots; peeled and cut (I cut them into “sticks”, but again, totally up to you)
dash of garlic powder
salt and pepper to taste
Preheat the oven to 300°.
In a bowl (or mason jar), add stock Worcestershire sauce, soy sauce, and balsalmic vinegar. Give it a good mix and set aside.
Season your roast all over with salt, pepper, and garlic powder. Set aside.
Heat olive oil in an enameled dutch oven over medium heat. Brown your roast. Add onion and beef stock mixture (and bay leaf) to the dutch oven. Put lid on and set on middle rack of the oven. Cook for 2 hours.
After 2 hours, add carrots and potatoes. Cook for another hour.
Serve with a salad of leafy greens and some fresh sourdough bread (great for these cold January evenings).
Use your slow cooker to cook this recipe: add frozen roast, onions, and stock mixture to slow cooker and cook on high for 6 hours. About an hour before serving, add carrots and potatoes. If using a thawed roast, cook on low for 6-8 hours instead.
*try mixing things up a bit and go for a variety of root vegetables: carrots, potatoes, parsnips, sweet potatoes, and rutabagas.