Yummy Pot Roast

The way to my hubby’s heart is through his mouth.. or is it stomach?…. you get my drift:) He loves Roast and anything hearty:) There are many recipes for roast, but this is the one that we like most using nothing but nutritious and whole ingredients. Hope you enjoy xo 

~One 3 pound chuck roast~ I purchase a section of a cow from a local farmer.. Mine is  grass -fed and reasonably priced. It’s so important to support local farmers and to know where your food comes from:) Look in your area for this option. You can eat good meat at a much lower cost, and higher quality! 

~6 to 7 medium sized red skin potatoes

~3 cloves of garlic minced

~2 or 3 tablespoons of grass fed butter

~olive oil

~2 whole onions, peeled and halved

~ 8 whole carrots, unpeeled, cut into pieces

~1/2 cup of red wine vinegar

~3 cups Bone Broth(Chicken or beef) 

~ 3 sprigs fresh rosemary

~1 handful of fresh Parsley chopped

~3 sprigs fresh thyme

~ Salt and fresh cracked pepper

 

1. Take out large roasting pot and drizzle bottom with olive oil. Set aside

2. Place onions, garlic, and butter in pan. Sauté until onions are translucent and golden. Once done take off pan and set aside. Add the cut up carrots and potatoes to pan and let fry for about two minutes. Take off pan and also set aside. 

3. Using same pan, add a little more butter  and brown each side of pot roast. Add salt and pepper to both sides. Once Brown take off pan.

4. Add Chicken or beef stock to pan to scrape all of the drippings from veggies and meat. Transfer liquid to roasting pot. Place Roast on the bottom of pan in the broth liquid. Add the onion and veggie mixture on top. Drizzle Red Wine vinegar on top. Place Rosemary, Parsley and Thyme on Top of Roast and veggies.

5. Bake at 275 for 5 hours.