Calgary Pot Roast

Sometimes the simplest recipes are the ones that earn a permanent spot in the rotation.

This Calgary pot roast uses just eight ingredients and zero complicated steps. A lean boneless beef roast gets rubbed with dry mustard and salt, topped with chopped onion, and bathed in a tangy braising liquid of tomato sauce, vinegar, thyme, and black pepper.

Cover it tight and let the oven do the rest. Three hours of low, slow heat turns that tough cut of beef into something you can pull apart with a fork.

The tomato and vinegar braising liquid reduces into a thin, tangy gravy that’s great spooned over mashed potatoes or egg noodles.

No searing, no browning, no special equipment. Just a covered oven-proof dish and a little patience.

Pro Tips

• Trim all visible fat before cooking. This is a lean braise and the tomato sauce provides all the moisture the meat needs.
• Cover the dish tightly. A good seal traps steam and is what makes the difference between a tender roast and a dried-out one. If your lid isn’t snug, wrap with foil first.
• The dry mustard does more than flavor. It helps tenderize the surface of the meat and adds a subtle heat that works beautifully with the tomato and vinegar.
• Let the roast rest for 10 minutes after pulling it from the oven. It’ll be easier to slice and the juices will redistribute through the meat.