perfect pot roast

Pot roast is one of those classic dishes that is great to have in one’s repertoire as a cook. Roasts are readily available and relatively affordable (we get our grass-fed beef from JX Ranch in Tucumcari, New Mexico), you can easily load ’em up with lots of vegies, one batch lasts for several meals, and it freezes well. Fantastic. My challenge with pot roast is always that I want it to be easy, but not run-of-the-mill and boring; simple, but really flavorful and delicious.

Well, after many tries, I think I’ve found a winner. It’s pretty simple and easy, it’s interesting, and it’s got deep, delicious flavor. Hubby said it was the best roast he’s ever had. Try it and tell me what you think!

Ingredients

  • 3-4 lb blade roast (bone-in)
  • 8 medium garlic cloves
  • sea salt and freshly ground black pepper
  • 3 T healthy oil of your choice (I use coconut oil)
  • 1 medium yellow onion
  • 1 pound carrots
  • 1 bunch celery
  • 1 pound mushrooms
  • 1/2 pound green beans
  • 1 28-oz can chopped fire-roasted tomatoes
  • 3 cups stock
  • 2 cups red wine
  • 2 T balsamic vinegar
  • 2-3 T Herbs de Provence
  • pot roast

Instructions

  1. Preheat oven to 300 F.
  2. Finely chop 4 cloves of garlic (leave the other 4 whole), and coarsely chop onions, carrots, celery, mushrooms and green beans.
  3. Pat roast dry, make 4 slits with a sharp knife, and insert the 4 whole cloves of garlic.
  4. Sprinkle salt and pepper liberally all over roast.
  5. Heat oil in large dutch oven over medium high heat on stovetop.
  6. When oil is shimmering (hot but not smoking), brown roast all over until just starting to caramelize, about 3 minutes on each side. Remove roast from dutch oven and set aside for a few minutes.
  7. Into still-hot dutch oven, add all vegies except tomatoes and sauté for several minutes, stirring occasionally, until onions are translucent.
  8. Place roast on top of vegies, and add all remaining ingredients. Heat over medium high heat until almost boiling.
  9. Move dutch oven into oven and cook for 3-4 hours, uncovered, flipping meat over a couple of times during cooking, until meat is fall-apart tender.
  10. Serve over buttered mashed sweet potato or cauliflower.