Beas Perfectly Tender Pot Roast Recipe

Name: Beas Perfectly Tender Pot Roast Recipe
Ingredients: 1 beef blade roast about 4-5 pounds; 1 teaspoon sea salt; 1 teaspoon ground pepper; 1/4 teaspoon dried thyme; 1/4 teaspoon dried oregano; 3 tablespoons bacon drippings; 1 onion, diced; 1 large clove garlic, thinly sliced; 1/4 cup balsamic vinegar; 2 tablespoons Dijon mustard (not the grainy stuff); 1/2 tablespoon brown sugar; 2 teaspoons good-quality beef bouillon powder; 4 large carrots, cut into 1 1/2 inch chunks (You don’t want them to thin or they will pulverize); 2 cups good-quality reduced-sodium beef broth (may need more as it cooks); 2 tablespoons cornstarch

www.recipezazz.com

This is our favorite Sunday Dinner and one we enjoy at least once a month. It is my go-to pot roast recipe, it turns out so moist and flavorful. It is pure

Keywords

queenbea
queenbea recipes
queenbea meals
dinner queenbea
queenbea recipezazz
recipezazz
recipezaz
queenbea recipe
comfort food
comfort food recipes
comfort food meals
dinner comfort food
comfort food recipezazz
comfort food recipe
main dish
main dish recipes
main dish meals
dinner main dish
main dish recipezazz
main dish recipe

View full recipe on www.recipezazz.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.recipezazz.com.

Share this recipe:

Cooking tools:

Dutch oven
Oven
Stove
Plate
Mixing bowl
Measuring spoon
Measuring cup
Spoon
Wooden spoon
Chef's knife
Cutting board
Fork

Ingredients

1 beef blade roast about 4-5 pounds
1 teaspoon sea salt
1 teaspoon ground pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
3 tablespoons bacon drippings
1 onion, diced
1 large clove garlic, thinly sliced
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard (not the grainy stuff)
1/2 tablespoon brown sugar
2 teaspoons good-quality beef bouillon powder
4 large carrots, cut into 1 1/2 inch chunks (You don’t want them to thin or they will pulverize)
2 cups good-quality reduced-sodium beef broth (may need more as it cooks)
2 tablespoons cornstarch