Pot Roast with the Leaheys

Pot Roast Meaty soup bones, chuck steaks, short ribs and shanks are ideal cuts for slow cooking. While grass-fed meat may cook differently from corn-fed meat, recipes are easily available online.

The Leaheys chose a beef chuck roast, bone in, for this recipe. After searing the meat in a Dutch oven, garlic, onions, parsley, thyme and bay leaves are added. The ingredients are generously covered with beef broth, with a bit of tomato paste stirred into the broth, then cooked with the pot covered for about 4 hours.

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