plated pot roast dinner, shows shredded beef with side of root vegetables

Major Beef Pot Roast

Your customers will savor every bite of this slow-roasted flavor medley!

plated pot roast dinner, shows shredded beef with side of root vegetablesIndulge in tender braised beef, enhanced with the rich depth of our Elite Major Beef Stock Base, creating a delightful harmony of flavors. Paired alongside an assortment of carrots, leeks, fennel, parsnips, and potatoes, all delicately brushed with olive oil and seasonings, this dish slow-roasts to perfection, filling the air with inviting aromas. The culmination of beefy richness, accented by herbal nuances, is beautifully embraced by a naturally thickened sauce, ensuring a memorable and satisfying dining experience.


  • 4 oz. Elite Major Beef Stock Base (Dennis #16607 or Low Sodium #16611)
  • 5 Lbs. Braising cut of Beef
  • 5 Each Carrots, peeled
  • 1 Each Leek, cleaned, trimmed
  • 1 Each Onion, peeled and cut in 10 wedges
  • 1 Each Fennel, cleaned and cut in 10 wedges
  • 5 Each Parsnips, peeled and cut in half lengthwise
  • 6 Each Potatoes, medium, peeled and quartered
  • 20 Each Cipollini Onions, peeled
  • 20 Each Garlic Cloves, peeled
  • 20 Each Shallots, peeled
  • 3 oz. Tomato Paste
  • 5 Cups Water
  • Salt
  • Pepper
  • Fresh Herbs
  • Olive oil for coating


  1. Trim beef if necessary
  2. Coat beef with thin layer of beef base
  3. Let stand for at least two hours
  4. Lightly coat large roasting pan with oil
  5. Lightly coat vegetables with oil and salt and pepper
  6. Prepare pot of beef broth with remaining base and water and set aside
  7. Please beef in roasting pan and into 350°F oven
  8. Times vary depending on the cut and tenderness
  9. After about one hour and vegetables and roast mixing occasionally. Try not to break them up.
  10. When vegetables start to brown lightly add tomato paste, roast for 10 minutes
  11. Add fresh herbs to taste
  12. Add beef broth after this step, as needed
  13. Sauce should thicken naturally