John's Farm | Make-Ahead John's Farm Beef Roast
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Make-Ahead John's Farm Beef Roast



1 – 4 lb (or smaller) John's Farm Beef Roast (chuck, arm, rump, pikes peak)

2 C Beef Broth

3 T onion flakes

1 t garlic powder

1 T parsley flakes

1 t rubbed sage

3 sprigs fresh thyme

2 t Kosher salt


6 T butter

1 large onion, sliced

¼” thick or 2 T onion flakes

7 T all-purpose flour

4 large garlic clover, peeled, sliced or 1/4 t garlic powder

4 C beef broth from roast

3 bay leaves

2 sprigs fresh thyme

Kosher salt and freshly ground peper

1/2 C white wine



Place roast in crock pot. In bowl mix onion flakes, garlic powder, parsley flakes, sage and salt. Pour broth over roast. Sprinkle dry spice mixture over roast. Place thyme on top of roast. For thawed roast, cook on low for 7 hours. For frozen roast, cook on low for 8 hours. Once cooled place roast may be kept in air-tight container in refrigerator for 2 days.


Melt butter in a large saucepan over medium heat. Add onion, garlic, bay leaves, thyme and gently sauté, stirring often, for 10-15 minutes, until spices are well mixed but not browning. Sprinkle in flour, stirring constantly continue to stir for 2 minutes. Gradually add broth, stirring constantly. Bring to a low boil, lower the heat, and simmer for 5-10 minutes, stirring occasionally. Add wine and stir well. Simmer on low another 5 minutes. Using a strainer, pour sauce into bowl or over meat; press solids lightly in strainer and then discard. Taste. Add kosher salt and freshly ground pepper as desired. Sauce may be used to top roast or as a dipping sauce.

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