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!
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)