Pot Roast

At AK TALLOW, we're passionate about utilizing every part of the cow and celebrating the rich flavors of beef. We believe in nose-to-tail eating and maximizing the value of your cow share. That’s why we are excited to share a recipe with a chuck roast! Chuck Roasts are a primal cut (meaning they’re a large section of meat usually cut first in the butchering process) and are known for their rich beefy flavors. Because they boast a large amount of collagen and connective tissues, the cut begs to be slow-roasted or pressure cooked. This allows them to become tender and cook into the meat leaving a tender fall-apart texture. This dish is perfect for a cozy winter family dinner or an easily prepared and cost-effective meal to host. 

A little rabbit trail story for you: As I lowered the 3.4-pound chuck to place it (with tongs) in the Dutch oven, my hand slipped and it dashed into the tallow. And the tallow splashed back. After a  few bad cuss words and a lot of cold water, the reality of a second-degree burn was evident. After the first 48 hours of burn care, I began to apply our Tallow Whip multiple times a day across the entire burn because I knew it was packed with healing nutrients. Check out how it healed from day 3 to day 25 on our Instagram I’m still going to put tallow on it daily for 6 months, follow for the next update!

Hearty and Flavorful: Classic Pot Roast

This recipe delivers a tender, fall-apart roast with a rich, savory gravy.

Ingredients:

• 3-4 lb chuck roast

• 2 tbsp tallow

• 1 large onion, chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 4 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 bay leaf

• 4 cups beef broth

• 1 lb potatoes, quartered

• Salt and pepper to taste

Instructions:

1. Season the chuck roast generously with salt and pepper.

2. Heat the tallow in a large Dutch oven or pot over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.

3. Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic, thyme, rosemary, and bay leaf, and cook for another minute until fragrant.

4. Return the roast to the pot. Pour in the beef broth, ensuring the roast is mostly submerged. Bring to a simmer, then cover and reduce heat to low.

5. Cook the roast for 2-3 hours, or until it is fork-tender.

6. Add the potatoes to the pot and cook for another 30-45 minutes, or until the potatoes are tender.

7. Remove the roast and vegetables from the pot and set aside.

8. If desired, thicken the gravy by whisking in a slurry of 1 tbsp cornstarch and 2 tbsp cold water. Bring to a simmer and cook until thickened.

9. Slice the roast against the grain and serve with the vegetables and gravy.