THE POT ROAST OF YOUR DREAMS. Michaela Blaney literally dreams about this. She’s taken a cozy dinnertime classic and perfected a healthier, cleaned-up rendition that is approved by all. Pro tip: freeze the extra “veggie” gravy to use on other dishes through out the week!
Michaela Blaney is a certified health coach, clean recipe developer, and overall health enthusiast. Being a proud “aunt” to many tiny humans, cooking nutritious and “kid-approved” meals has become both her hobby and a life feat. She sees first-hand how challenging being a parent is — juggling all the balls while trying to appease many picky appetites that change with the wind. She has made it her goal to provide friends and parents alike with tasty, super nutritious, and fun food for the whole family.
CLEAN POT ROAST RECIPE
Ingredients
2-3 pound chuck roast
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
3 onions (white or red) halved lengthwise and sliced
6-8 large garlic cloves, finely chopped (about 2-3 tbsp)
3 tbsp tomato paste
3 tbsp dijon
1 tbsp peppercorns
2-3 bay leaves
5 sprigs of fresh thyme
6-8 carrots peeled and cut into 2-inch pieces
2 stalks of celery sliced into 2-inch pieces
1 carton of beef broth
2 tbsp apple cider vinegar
Instructions
1.Put The oven rack in the bottom position and make sure the pot fits (as this will be heavy and hot). Preheat the oven to 350°F. I use a le Creuset 12″ dutch oven for this also. (See shop page for recommendations).
2. Get everything prepped – mise en place is a must! When I organize everything I need, a recipe goes much smoother and is less stressful. Peel and slice the onions into thick pieces (1/4-1/3 of an inch), peel and cut the carrots into 2-inch pieces, cut the celery into 2-inch pieces, have the tomato paste and dijon out, measure out your apple cider vinegar, and have your bay leaves, thyme and peppercorns ready to go.
3. Pat beef dry and season all over with salt and pepper. Heat oil in a dutch oven over medium-high heat and brown meat on all sides; this should take about 10 minutes! You want to see dark brown parts. Remove it from the dutch oven and let it rest on a plate.
4. Using the same pot and leftover oil and fat from beef, turn the heat to medium – add onions and let them brown for about 5 minutes, often stirring, so they don’t burn. Add the Dijon and tomato paste stirring constantly – you may notice some browning, but that is okay. Add the garlic and give that another two minutes. Add the carrots, celery, broth, bay leaves, thyme, peppercorns, and apple cider vinegar.
5. Raise the heat to high, and let this come to a simmer for 10 minutes total.
6. Once it is bubbling, turn the heat off, return the beef to the pot, and nestle it into the veg, ensuring the liquid is coming up the sides. If everything isn’t covered, add more water of bone broth, so everything is covered (like in the photo). Cover with the lid and put it in the oven.
7. Leave it for 4-4.5 hours (you really can’t mess this up).
8. After about 4 hours, the liquid should have reduced almost entirely, and the meat should be cooked and tender.
9. Remove the meat and about 1/3 of the whole veg onto a plate and set aside. Also, remove the thyme stems and bay leaves and discard!
10. In the dutch oven, using a handheld immersion blender, puree the veg into a thick, chunky, gorgeous sauce- if you need to thin it out, add some stock 1 tbsp at a time.
11. This sauce or “gravy” is the magic of this recipe. No butter, oil, or gravy is needed to top this roast. This “veggie gravy” is confirmed heaven, and I can guarantee you’ll be eating it with a spoon!
12. Return the chunky veggies and beef into the pot with the veggie sauce. Serve over some sweet potato and celery root mash or your starch of choice. YUMMMMMMM
RECIPE & STORY BY MICHAELA BLANEY / PHOTOGRAPHY BY ERIN KELLY
