Grass-fed Pot Roast w/ Red Wine, Herbs & Honey

I love Pot Roast, it's the perfect comfort food, yet elegant enough to serve to guests.  The red wine, onion and fresh herbs add a wonderful flavor to this roast.  Enjoy! 

Grass-fed Pot Roast w/ Red Wine, Herbs & Honey

Super easy to make and so delicious.  

Equipment: 9x13 Casserole Dish or Large Dutch Oven, Large Saucepan, Parchment Paper, Foil

Cook Time: About 2 1/2 hours

• 1 grass-fed bone-in chuck roast, about 3 1/2 to 4 pounds
• 2 tablespoons pasture butter or fat of choice (See Resources)
• Celtic sea salt (See Resources)
• Freshly ground black pepper
• 1 bottle organic red wine
• 1 tablespoon honey
• 1 onion, peeled, halved, sliced
• 5 sprigs fresh thyme
• 1 large sprig fresh rosemary
• 4 cloves fresh garlic, peeled, lightly smashed
• 1/2 teaspoon kelp granules, optional (I use Maine Coast)
• 1 strip kombu, optional (See Resources)
• 1/2 cup homemade applesauce (2 apples), optional
• 2-3 cups water, broth or stock, enough to cover meat

1. Preheat oven to 350 degrees F.

2. Prep onion and herbs - wash herbs and shake dry; halve onion, peel and slice into 1/4 inch thick slices.  Add to casserole dish and set aside. 

3. If you are making the optional homemade applesauce, prep food processor with metal blade.  Peel and quarter 2 apples.  Add apple pieces to food processor and pulse until apples become "applesauce", about 45 seconds-1 minute, scrape down sides during process if necessary.  Set aside.  

4. Melt fat of choice in large saucepan or Dutch Oven over medium-high heat, about 1 minute until the pan is hot.

5. Season meat with sea salt and freshly ground pepper (if you forget, you can do this once it's in the saucepan, I do this often). 

6. Add meat to saucepan.  Brown meat for about 5 minutes, until meat starts to get a golden brown crust.  

7. Flip meat and brown for another 5 minutes until golden brown.  

8. Remove meat from saucepan.  Set meat in casserole dish or on a plate if using a Dutch Oven.  Add garlic, kelp granules and kombu to the casserole dish.  

9. Lower stovetop to medium heat.  Add bottle of red wine to the pan making sure to scrape all of the meat drippings off of the bottom of the pan.  The red wine will help release the drippings when scraped with a wooden spatula.  The drippings have lots of flavor, so make sure to scrape them all off.

10. Add honey to the wine, stir to dissolve.  Add optional applesauce and stir to combine.  

11. Pour red wine over the meat in the casserole dish or Dutch Oven.  Add extra water/broth/stock, the meat should almost be covered with liquid.  

12. Cover meat with parchment paper, then cover with foil.  If you have a Dutch Oven, cover with lid.  

13. Bake the meat for 2 hours, turning the meat once at the 1 hour mark.

14. Remove parchment paper and foil or lid, flip meat again and cook uncovered for another 30-45 minutes until meat is fork-tender.  Check at 30 minutes, reset timer for another 15 minutes if needed.  

15. Serve with reduced sauce.  

Yield: Makes about 6 servings.  

Tip: This is even better the next day.  Can be made in advance if needed.  

Storage: Stores great in the refrigerator.  When ready to eat, scrape off the fat that solidifies at the top, pull off meat portions and heat.

Serving Suggestions: Reduce the sauce and serve with meat.  Once reduced, the sauce becomes thick and delicious.  Pairs well with Celery Root Mash or mashed potatoes, Roasted Sweet Potatoes & Apples and Sauteed Kale w/ Pasture Butter. 

Looking for another version of Pot Roast?

Check out my Grass-fed Pot Roast w/ Apple Juice, Honey & Herbs recipe. 

This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Full Plate Thursday @ Miz Helen's Country Cottage, Fresh Bites Friday @ Real Food Whole Health, and Monday Mania @ The Healthy Home Economist.