Basil Beef Pot Roast
Inspired by the flavors of basil beef stir-fry, this pot roast is one of the best things I've ever made. It's a new twist on the classic pot roast that will catch you off guard and keep you coming back bite after bite.
Ingredients
- olive oil
- salt
- black pepper coarse ground
- 1 3 lb chuck roast
- 1 yellow onion diced
- 4 garlic cloves large, peeled, smashed
- 3 slices fresh ginger large - 2in long, quarter inch thick
- 1 lemon juiced
- 1 cup Tamari soy sauce or coconut aminos
- 2 cups beef stock
- 1/4 cup honey or 1/3 cup, depending on preference
- 1 1/2 tbsp corn starch
- 2 tbsp cold water
- 1 handful holy basil leaves
Instructions
- Preheat oven to 275 degrees. Lightly season the chuck roast with salt and pepper, and heat the dutch oven over medium high heat. Sear the chuck roast on all sides. Remove from pot.
- Add the onions, garlic, and ginger and cook until the fond comes off the bottom of the pan and the vegetables begin to appear translucent.
- Add the Tamari, lemon juice, beef stock, and honey. Stir, and place the chuck roast in the liquid. Cover with lid and place in the oven for 3 hours. At that point, remove the lid and let cooking another 45-60 minutes.
- After 4 hours, remove the chuck roast from the pot and set aside, covered with foil. Remove the slices of ginger from the cooking liquid and discard. Add all the liquid and vegetables to the blender and blend until smooth (careful to go slow at first so it doesn't explode out and burn anyone). Add the liquid back to the pot and bring to a simmer.
- Taste the sauce, add more honey if desired, and let reduce for 5-10 minutes. Combine the corn starch and water in a small cup and stir together well. Add to the gravy and whisk until thickened. Turn off the heat, add the holy basil and stir.
- Break the pot roast into smallish pieces and ladle as much of the gravy over top as you want. Serve more on the side. This roast is great served on top of your favorite mash, or even rice or wide egg noodles.