Beef Pot Roast

Beef Pot Roast


  • 1 tablespoon smoked paprika
  • 3 tablespoons olive oil
  • 3 red bell peppers, sliced
  • 2 onions, chopped
  • 5 cloves garlic
  • 1 carrot, sliced
  • 1 cup red wine or beef stock
  • 8 oz. can tomato sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons sugar
  • 1/2 tablespoon salt
  • 1/8 tablespoon pepper
  • 1 tablespoon dried marjoram leaves
  • 5 lbs La Cense Beef Pot Roast


Preheat oven to 300 degrees F. Heat olive oil in heavy pan over medium high heat. Sprinkle roast with paprika and brown in pan, which should take around 10 minutes. Because our roasts are 100% grass-fed, they have a lower fat content than in conventional grain-fed beef, which means they cook faster. Place in Dutch oven or any large oven proof casserole dish with a lid and add bell peppers, onions, carrot, and garlic. In the same skillet used to brown the roast, add wine or beef stock, tomato sauce, vinegar, Worcestershire sauce, sugar, and salt, scraping to loosen any brown bits; add pepper and marjoram. Pour mixture over the meat and vegetables and cover. Bake in a 300 degree oven for 4-5 hours. When the pot roast is tender, remove and cover it with foil to keep warm. Remove vegetables from the pan with a slotted spoon and puree in a food processor. Place in a saucepan, add the meat juices and drippings left in the pan and cook over medium heat until thickened, about 10-15 minutes, adding salt as needed until the flavor comes alive. Slice the pot roast, spoon gravy over it and serve hot.

McAfee SECURE sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams