Beef Pot Roast
Roasted all day, this tender beef will have you drooling.
Ingredients
- 2-3 pound Beef chuck roast
- 2 tbsp Organic chicken, vegetable, or mushroom Better than Bullion in a glass jar
- 2 cups water
Instructions
- Preheat the oven to 300° F.
- Place defrosted beef roast in an appropriately sized oven-safe, glass, or aluminum pan.
- Rub 1 tablespoon of bullion over the top of the roast. Place another 1 tablespoon of bullion in the bottom of the pan. Add 2 cups water to the bottom of the pan.
- Cover the pan tightly with aluminum foil. You may want to tent the foil slightly so that it is not touching the beef.
- Bake in the oven for 6 to 8 hours. Remove from the oven and let sit for 5 to 10 minutes with foil covering still on.
- Remove the foil and transfer the beef to a serving dish. It should be falling off the bone and easily falling apart.
- If there is still liquid in the bottom of the pan. pour this over the beef. If there is not any liquid, add about 1/4 to 1/2 cup water to the serving dish to keep the meat moist. Serve hot.
Notes
Alternative instructions for Crock Pot: Place the defrosted beef in your Crock Pot and add 2 tablespoons Better Than Boullion. Pour 1-2 cups of water over the meat until it is just covered. Place the lid tightly on the Crock Pot. Set to low and cook for 8-10 hours until the meat is falling apart.