Guinn’s Pot Roast

Tender, rustic, and full of deep, comforting flavor.

This pot roast brings together everything we love about slow-cooked comfort food. Made with a 2 lb. boneless beef shoulder from Circle G Farms, it’s seasoned, seared, and simmered low and slow with a hearty mix of root vegetables, fresh herbs, red wine, and tomatoes. The result? Fall-apart tender beef in a rich, savory sauce that warms you from the inside out. Perfect for a Sunday dinner or a cozy night in, this dish is a true farmhouse favorite—simple, satisfying, and best served with family around the table.

Serving Size

4-6

Prep Time

30 Mins

Cook Time

3 Hrs 30 Mins

Total Time

4 Hrs

Ingredients

2lb. boneless Circle G Farms Beef Shoulder
Salt and pepper
All-purpose flour
Olive oil
1 cup carrots, chopped into 1-inch pieces
1 cup yellow onion, chopped
1 cup celery, chopped into 1-inch pieces
1 cup leeks (white and light green parts), chopped
1 cup parsnip, chopped into 1-inch pieces
4 garlic cloves, peeled and crushed
1 cup red wine
28oz. can whole peeled tomatoes, drained
½ cup chicken or beef stock
3 sprigs fresh thyme
2 sprigs fresh rosemary

Directions:

Preheat the oven to 325°F.
In a Dutch oven, add 1-2 tablespoons of olive oil over medium heat.
While the Dutch oven is heating, pat the Circle G Farms Beef Shoulder dry with a paper towel.
Season generously all over with salt and pepper.
Coat the Circle G Farms Beef Shoulder in flour, shaking off the excess.
Once the Dutch oven is heated, add the prepared Circle G Farms Beef Shoulder and sear for 3-4 minutes on each side (including ends) until everything is browned and fat has been rendered.
Remove from the Dutch oven and place on a large plate.
Drain the Dutch oven of the renderings, reserving 1-2 tablespoons.
Add the reserved renderings back to the Dutch oven.
Add the carrots, onion, celery, leeks, parsnip, and garlic.
Season with salt and pepper.
Cook on medium heat, stirring occasionally, for 10-15 minutes until vegetables are tender but not browned.
Add the wine and bring to a boil. Once boiling, add the tomatoes and chicken stock.
Cook, stirring occasionally, for 2-3 minutes.
Add the Circle G Farms Beef Shoulder back to the Dutch oven, nestling the vegetables around and on top of the roast.
Add the sprigs of thyme and rosemary on top of the roast.
Cover with the lid, and place in the oven for 2 hours checking after the first hour to see if any liquid needs to be added.
After 2 hours in the oven, turn the temperature down to 250°F and cook for 1 hour making sure the sauce keeps to a simmer.
Once roast is done, remove from the oven. Uncover the roast and remove the sprigs of thyme and rosemary.
Let it sit for 5-10 minutes to cool slightly before serving.