This recipe is a delicious & flavorful meal your entire family will love! This fall apart, tender beef roast has simple, wholesome ingredients that are easy to make. An old fashioned favorite that is perfect for any night of the week!
2cupspotatoesbaby or fingerling potatoes sliced in half
3large carrotsroughly cut into large chunks
fresh rosemary + thyme
2cupsbeef bone broth
2teaspoonred wine vinegar
Place potatoes, carrots, shallots and garlic into slow cooker. Add fresh herbs.
Season beef roast with salt and pepper and place on top of veggies.
Mix beef bone broth, red wine vinegar and dijon mustard and pour over beef and veggies. Rub horseradish into roast. Cover and cook on low for 8 hours or until beef is tender and falls apart.
To thicken gravy, heat 1 cup of cooking liquid on stove until bubbling. Add 1 teaspoon arrowroot mixed with 1 teaspoon water to gravy and pour over beef roast.
Instant Pot Directions: Follow the same directions for assembling and pressure cook on high for 60-80 minutes depending on the size of your roast. You may want to sear your meat prior to cooking with this method.Oven Directions: How long to cook a roast at 350F will depend on the size of your roast. For a 3-lb cut you will cook it in the oven anywhere from 2 to 2 ½ hours.Storage: store cooked beef and vegetables in an airtight container for up to 4 days in the refrigerator.Freezer Directions: Store in a freezer-safe container for up to 3 months.