As an Amazon Associate I earn from qualifying purchases. Affiliate disclosure.
At a glance: Classic American Pot Roast in Tallow — Sunday Dinner: serves 6, cooked in tallow, with no seed oils.
New to cooking with tallow? Our guide explains what tallow is and how to render it.
American pot roast is the Sunday dinner that most American families grew up with. A tough, collagen-rich cut of beef — chuck is the right choice — braised low and slow until the connective tissue dissolves into silky, gelatinous tenderness. Beef tallow is the fat this dish was always meant to cook in. The same fat that comes from the animal adds depth to the braise that vegetable oil cannot approximate.
The key is patience and temperature. Low heat — 150°C — over three hours produces beef that pulls apart with forks and a natural gravy that needs no thickening. High heat produces a tough roast regardless of how long you cook it.
Pot Roast Recipe
Ingredients
- 1.5kg (3.3 lb) beef chuck roast, tied if needed
- 3 tbsp beef tallow
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 2 celery stalks, roughly chopped
- 4 medium carrots, cut into thirds
- 4 medium potatoes, halved
- 400ml (1⅔ cups) beef stock
- 2 tbsp tomato paste
- 2 fresh rosemary sprigs
- 2 bay leaves
- 2 tsp sea salt
- 1 tsp black pepper
This page contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Affiliate disclosure.
South Chicago Packing Wagyu Beef Tallow- Lodge 5-Quart Cast Iron Dutch Oven
Method
- Preheat oven to 150°C (300°F). Season the chuck roast generously on all sides with salt and pepper.
- Heat the tallow in a large Dutch oven over high heat until smoking. Sear the roast for 3–4 minutes per side until a deep, mahogany crust forms on all surfaces. Do not rush this step — the crust is the flavour.
- Remove the beef. Reduce heat to medium. Add onion, garlic, and celery. Cook for 5 minutes.
- Stir in the tomato paste. Cook for 1 minute.
- Return the beef to the pot. Pour in the stock. Add the rosemary and bay leaves. The liquid should come about one-third up the sides of the roast.
- Cover tightly and transfer to the oven. Cook for 2 hours 15 minutes.
- Add the carrots and potatoes around the roast. Cover and cook for a further 45 minutes until the vegetables are tender and the beef pulls apart easily.
- Transfer the beef to a board. Rest for 15 minutes. Pull apart with two forks. Serve in bowls with the vegetables and spoonfuls of the pan juices as gravy.
What cut is best for pot roast?
Chuck roast. It has the right fat-to-muscle ratio and enough collagen to produce the falling-apart texture. Brisket works but takes longer. Lean cuts like round will not work.
Is this seed oil free?
Yes. Beef tallow, beef stock, and vegetables contain no seed oils.
Can I make it in a slow cooker?
Yes — sear first in a skillet, then transfer to a slow cooker on LOW for 8 hours or HIGH for 4–5 hours. Add vegetables in the last 2 hours on LOW.
Follow Savannah: @theefoodiekitchen · All Links
Find more in: American recipes · Dinner & Main Dishes recipes · Beef tallow recipes · All recipes
African, Hawaiian, Indian, Mediterranean, Asian, Exotic, Chicken, Rice, Cookies, Coffee, Spices, Plants, World Cuisine, 30-Minute Dinners and more.
View All Books on Amazon →