Juniper Beef Pot Roast with Root Vegetables and Pan Drippings

Beef chuck pot-roasted in tallow with juniper, carrots, and parsnips, finished in savory pan drippings. It recalls Rawhide Bags of Summer, when fur-country kitchens rendered fat and packed meat for the 1810 canoe brigades.

Serves 6

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Ingredients

• 3 lb beef chuck roast
• 4 medium carrots
• 3 medium parsnips
• 1 large yellow onion
• 12 dried juniper berries
• 2 tsp salt
• 2 tbsp beef tallow or lard
• 2 cups water

Instructions

1. 1Pat roast dry and season all over with salt.
2. 2Heat tallow in a large Dutch oven over medium-high heat and brown roast on all sides about 4 minutes per side.
3. 3Quarter the onion and cut carrots and parsnips into large chunks then add them the roast along with juniper berries and water.
4. 4Bring to a simmer then cover and transfer to a 325 F oven.
5. 5Cook 2 hours until meat is fork-tender and vegetables are soft.
6. 6Rest roast 10 minutes then slice and serve with roots and spoonfuls of the rich pan drippings.