Heather’s Favorite Pot Roast
The Garden Rosemary & Basil Salt is the subtle star here, added at the end for just a hint of a hint of heroic flavor.
Time: 6-8 hours
Yield: 10-12 servings
Author: Heather
Skill Level: Moderately easy
Why this is SO good:
The hearty sauce, the tender meat, the veggies that pick up the spices and buttery goodness…you won’t be bothered that it takes a few more dishes than the traditional ‘throw it all in the pot’ recipe.
Ingredients:
Olive Oil
1-1/2 sticks butter
1/2 cup flour
4 large carrots, 1-inch slices
4 parsnips, 1-inch slices
2 lbs baby potatoes
2 yellow onions, rough chopped
6-8 lb arm or chuck roast, excess fat trimmed, room temp
2 Tbsp minced garlic
4 cups beef bone broth
1/3 cup Worcestershire (worst-est-shur?) sauce
2 tsp onion powder
2 tsp garlic powder
2 sprigs fresh Rosemary
2 tsp Garden Rosemary & Basil Salt
How to make it:
Brown Carrots: In a Dutch oven, drizzle some oil and 2 TBSP of butter, melt on medium. Once butter starts to bubble, stir in the carrots and turn the heat up to mid-high. Put the lid on and let them cook for 3 minutes, stir, and cook 3 more minutes. Sprinkle with 1 TBSP of flour, and stir. Cook 3 more minutes, stirring if carrots start to burn. Turn off heat, spoon carrots into crock pot.
Brown Parsnips: In that same dutch oven pot, drizzle some oil and 2 TBSP of butter, melt on medium. Once butter starts to bubble, stir in the parsnips and turn the heat up to mid-high. Put the lid on and let them cook for 3 minutes, stir, and cook 3 more minutes. Sprinkle with 1 TBSP of flour, and stir. Cook 3 more minutes, stirring if parsnips start to burn. Turn off heat, spoon parsnips into crock pot.
Brown Potatoes: In a Dutch oven, drizzle some oil and 2 TBSP of butter, melt on medium. Once butter starts to bubble, stir in the potatoes and turn the heat up to mid-high. Put the lid on and let them cook for 3 minutes, stir, and cook 3 more minutes. Sprinkle with 1 TBSP of flour, and stir. Cook 3 more minutes, stirring if potatoes start to burn. Turn off heat, spoon potatoes into crock pot.
Brown Onions: In a Dutch oven, drizzle some oil and 2 TBSP of butter, melt on medium. Once butter starts to bubble, stir in the onions and turn the heat up to mid-high. Put the lid on and let them cook for 3 minutes, stir, and cook 3 more minutes. Sprinkle with 1 TBSP of flour, and stir. Cook 3 more minutes, stirring if onions start to burn. Turn off heat, spoon onions into crock pot.
Brown Roast: In a Dutch oven, drizzle some oil and 4 TBSP of butter, melt on medium. Once butter starts to bubble, put the roast in and turn the heat up to mid-high. Put the lid on and let it cook for 4 minutes, flip it, and cook 4 more minutes. Turn off heat, move roast into crock pot.
Make Broth: In that same Dutch oven, add the 2 TBSP minced garlic and bring to a simmer over mid-high heat. Add the 4 cups of beef bone broth, 1/3 cup Worshshseire Sauce, the 2 tsp of onion powder, the 2 tsp garlic powder. Bring to a boil and stir out any lumps. Once it’s boiling, and lumps are gone, turn off heat and spoon the broth into the crock pot.
Crock Pot Cooking: Tuck two rosemary sprigs on the side of the roast and in the broth. Put the lid on, and cook for 8 hrs on low or 4 hours on high.
Serve It: Sprinkle the 2 tsp Garden Rosemary & Basil Salt on top of the roast and give it a minute or two to soak in….and serve it up!
How to store it:
Honestly what we do is let the crock pot cool down and then just put the lid back on and slide the pot part (not the WHOLE thing!) into the fridge. You can freeze leftovers, but the veggies are a but mushy on the other side. Still delicious, just soupy-er.
So, what if:
Meat is dry. Ok, could be the meat itself. For roasts, you don’t want lean cuts where you don’t see any marbling…that’s the stuff that makes meat tender! If you start with meat that’s still frozen or pretty cold, it can make it tougher too. Or, like I did once I cooked on high for 8 hours…not 4…so ya it was a bit of a -crispy- roast…
I don’t like parsnips. Your call! Swap ‘em out for more carrots,mushrooms, no carrots, all potatoes, or no veggies at all! There are some veggies that don’t fare well in these crock pot deluxes - like celery, peas, or beans! Corn is a personal preference, but we don’t prefer it!
Meat’s froze. You can nuke it in the microwave on defrost until it’s not frozen while you chop and cook up the veggies if you like. Room temp is best, but if life says no way you ain’t got time for that…then a microwave will give you a break :)
