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Tallow Braised Pot Roast

This tallow-braised chuck roast is one of those recipes. It’s simple, deeply comforting, and built for slow afternoons when you want dinner to take care of itself while the house fills with that unmistakable “something good is cooking” smell.
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Prep Time 20 minutes
Cook Time 3 hours
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2-3 tablespoon beef tallow
  • 1 (3–4 lb) chuck roast
  • salt and pepper
  • 2 teaspoon garlic powder
  • 1 princh smoked paprika
  • 1 large onion, sliced
  • 4 whole garlic cloves
  • fresh rosemary sprigs
  • fresh thyme sprigs
  • 1 cup beef broth
  • 3-4 carrots, cut into chunks
  • 2 celery stalks
  • 1 teaspoon Dijon mustard (optional)

Method
 

  1. Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt, black pepper, garlic powder, and a pinch of smoked paprika.
  2. Heat the beef tallow in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, sear the roast for 3–4 minutes per side until a deep golden-brown crust forms. Remove and set aside.
  3. Reduce the heat slightly. Add the sliced onion, garlic cloves, rosemary, and thyme to the pot. Sauté just until fragrant, scraping up any browned bits from the bottom.
  4. Deglaze the pot with the beef broth, adding a splash of red wine or balsamic vinegar if using. Stir well to lift all the caramelized bits.
  5. Return the roast to the pot. Add the carrots and celery around the meat. Cover with a lid and transfer to a 300°F oven.
  6. Cook for about 3 hours, or until the meat is fork-tender. About halfway through cooking, taste the broth and stir in the Dijon mustard if desired.
  7. Once done, remove the roast from the oven and let rest for 10 minutes before slicing. Spoon the rich pan gravy over the roast and vegetables before serving.

Notes

Serve warm with creamy cheddar chive mashed potatoes or buttered noodles for a deeply comforting, classic meal.