For the second night of my mom’s visit I am braising a beef roast all day for a classic “meat and potatoes” dinner.  I make my mashed potatoes with a tiny amount of about everything in the dairy aisle – butter, milk or cream, cream cheese, and Parmesan cheese, and some salt and pepper.  We also had some blanched green beans.  The pot roast is similar to the one I remember my grandma making as a kid, but with my touch of a little sweetness coming from the molasses.  It takes on more of a fancy restaurant short rib flavor.  Get it in the oven in the morning and by dinner you will have a delicious meal to feed a crowd, and probably some for leftover sandwiches tomorrow.

beef roast

Recipe: Beef Roast


  • 2 T olive oil
  • 1 beef roast, about 3lbs
  • 1 t salt
  • 15 grinds fresh black pepper
  • 3 T flour
  • 1 medium onion
  • 2 medium carrots
  • 2 ribs celery
  • 1 apple
  • 4 cloves garlic minced
  • 1 T country dijon mustard (or regular dijon)
  • 2 T Worcestershire sauce
  • 1/4 c molasses
  • 1 bay leaf
  • 1 T Italian seasoning
  • 1/2 c white wine
  • 1 quart beef stock


  1. Preheat oven to 300
  2. On the stove top, preheat a large soup pot or dutch oven to medium heat and add oil
  3. Season the roast on all sides with salt, and pepper, then dredge it in flour, this forms a nice crust on the meat when you sear it and thickens the sauce as it cooks.
  4. Add beef to hot pot, letting it sear on one side to a dark brown color, do not move it around in the pot
  5. While the beef is browning, chop all vegetables (and apple). When browned, flip the beef with tongs to brown the other side. While the second side is browning, add the vegetables to start sautéing around the beef
  6. Add all other ingredients except the wine and stock
  7. When the second side is browned and vegetables are cooking, deglaze with the wine and mix all ingredients so beef is not stuck to the pot
  8. Add the beef stock and stir
  9. Transfer the entire pot to the oven, covered, and cook for about 8 hours, stirring and flipping the roast once or twice throughout the day
  10. After 8 hours the meat will be extremely tender and can be shredded with tongs  (Note: make sure to check on the roast in the last 1 or 2 hours to make sure you don’t run out of liquid and burn the it)
  11. The liquid will have mostly evaporated leaving the beef in a thick dark sauce. Serve with potatoes, over grilled bread, or on sandwich buns. Leftovers can be frozen

Preparation time: 30 minute(s)

Cooking time:  7 to 8 hours

Number of servings (yield): 8

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“Can I make this in a crock pot?”….Yes and no, I doubt it will be as good.  Searing the roast and the veggies in the hot pot gives you the dark caramel color and a lot of the flavor, which is impossible to accomplish in a crock pot.  After the searing process on the stove top is complete, the pot and your oven are essentially acting like a crock pot.  With the oven set at a low 300 degrees, you are free to “forget” the roast as you could with a crock pot and go about your day, even leave the house.  Just be sure to flip the beef and stir it occasionally throughout the 8 hours.  I would not, however, leave it all day while you are at work.  Make this one on your day off.

Beef Roast
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