Today I created a new recipe, for Beef-Rib Pot Roast. I’ll take more/better photos of it when I inevitably make it again soon (as early as next week, possibly). But I did set up and take a shot of it in my bowl, so wonderfully meaty and flavorful, topped with fresh thyme. I’d also like to make a slow-cooker or instant-pot version of this, because a three hour cook time is inconvenient, to say the least. But I will say that this pot roast is WORTH inconvenience because it’s the best I’ve ever made, by far.
The last time I made pot roast was in 2014, so it’s time I made pot roast again. The 2014 version was served over purple cauliflower mash (so fancy!) and also benefitted from a sprinkle of thyme.
My 2018 version is so, so, so delicious. Made without relying on wine to deepen the flavor, or flour to thicken the gravy. I also intend to test this out with short-ribs, because while it was delicious with full-length ribs, they were a bit tricky to fit into my pot. Short-ribs would be easier.
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Beef-Rib Pot Roast
- Prep Time: 40 min
- Cook Time: 3 hrs
- Total Time: 3 hrs 40 min
- Yield: 6 servings 1x
Ingredients
- 4 tbsp olive oil
- 6–8 grass-fed beef ribs, preferably bone-in
- 2 onions, roughly chopped
- 5–6 carrots, roughly chopped
- 1 lb fingerling potatoes, cut in half
- 6 cloves garlic, minced
- 4 tbsp tomato paste
- 4 cups grass-fed beef bone broth
- 2 bay leaves
- 4 tbsp fresh thyme (or to taste)
- 1 tbsp fresh rosemary (or to taste)
- Salt and black pepper, to taste
Instructions
- Pre-heat oven to 350°F.
- Season the short ribs heavily on all sides with salt and pepper.
- Combine the chopped onions, garlic, carrots, and potatoes in a large bowl and season with salt and pepper. Set aside until needed.
- Heat the olive oil in a heavy oven-safe pot with a lid (such as a Dutch oven) over medium-high heat. Sear the short ribs until nice brown color forms on all sides, about 3-4 minutes per side. Add the vegetables and the tomato paste, stir to distribute the paste.
- Add the bone broth until the vegetables and short ribs are almost (but not fully) submerged. Add the bay leaves. Bring to a boil.
- Cover the skillet with the lid cracked to allow steam to escape and transfer to the oven. Cook for 3 hours. Remove from the oven, and stir in the fresh herbs. Taste, adjust seasoning if necessary, and serve hot.
The Comments
Megan Stevens
Mmm, that tomato paste and thyme, yes please!! Can’t wait to make this! My family will be lining up.
Fresh Planet Flavor
Megan StevensThe fresh thyme is a must, and the tomato paste brings that umami action. I’ll never make pot roast any other way!
Jean
O wow, this looks incredible! There’s nothing I love more than a bone-in roast, and I need a bowl of this now.
Fresh Planet Flavor
JeanBone-in is for sure the best!
Renee Kohley
My mouth is watering – looks amazing, and my kiddos would love this too! Great start to your Whole30! Keep it up!
tina
This looks so good! Can’t wait to try this!
Kelly @ A Girl Worth Saving
Girl this roast looks lip smacking! I haven’t had breakfast and my stomach is growling!
Kari - Get Inspired Everyday!
Not only is this gorgeous, but it looks so deeply flavorful and satisfying!
Katja
YUM! This looks amazing. Gorgeous pics. I want some right now!!
Jessica DeMay
This looks so hearty and delicious! Yum!
cristina
Keep rocking that Whole30! with delicious meals like this you’ll breeze right through!
Fresh Planet Flavor
cristinaIt has been a breeze so far, here’s fingers crossed that it continues that way…
Melissa @Real Nutritious Living
This is definitely the prettiest pot roast ever! Mmm!
Emily @ Recipes to Nourish
This is such a lovely, cozy meal. My husband loves meals like this, all of that beautiful flavors with the hearty meat, so yummy!
Fresh Planet Flavor
Emily @ Recipes to NourishCozy is the precise word for it.
ChihYu
They look SO DELICIOUS ! Totally love it !
Becky Winkler
I’ve always felt like pot roast was kind of blah but I bet it’s great with short ribs, and yours looks so delicious! Glad your Whole30 is going well!
Fresh Planet Flavor
Becky WinklerNot short ribs! Full-size ribs, hence the bone sticking out of my bowl by a mile. 🙂