Is anybody else making Pot Roast in the middle of the summer? Raise your hand. I’ve been struggling so much with my herb garden lately I keep moving it around (it is in a raised planter-bed) to see where it wants to live and I finally got it in the right spot. One where it can’t be bothered by bugs or critters and that place is… outside my garage! As much as I tried to keep in in my backyard, it was affected by the lack of sun (my yard is covered by the shade of very tall, old trees) and the crazy rolly pollies. They like to eat everything!
Anyway, all this just to tell you how excited I was to finally be able to harvest my herbs and how delicious and fragrant would make this Pot Roast. I used a big bundle of Rosemary and Thyme and it was perfect. I didn’t care it was 85 Degrees outside, I enjoyed every bit of it. The herbs infused the meat and vegetables in a wonderful way, there’s nothing better than cooking with fresh herbs, they are amazing! No wonder bugs and critters can’t stay away from them.
Find recipe below!
Dutch Oven Pot Roast
Category: Beef, Low Calorie, Main Dishes, Paleo, Uncategorized, Whole30
2 lb roast meat
1 tablespoon flour
2 gloves of garlic, finely minced
1/2 onion, cut into chunks
1 cup broth (beef or chicken)
4-6 red skin potatoes
2 large carrtos
Preheat oven to 275 Degrees.
Cut the meat into small chunks.
In a dutch oven, add 1 tablespoon of oil and sear the meat in batches. Make sure the oil is hot, otherwise it wont brown the meat. Add more oil as you need it.
Prepare the veggies. Mince the garlic, dice the onions about 1″ pieces, scrub the potatoes, and cut the carrots into thirds or fourths (depending on the size). Set aside.
Once the last batch of meat is done return all the meat to the dutch oven and sprinkle with 1 tablespoon of flour. Stir around until the flour is cook, about 5 minutes.
Add the broth and scrape the bottom of the pan to release all the brown bits. Add the vegetables, herbs and season generously with salt and pepper.
Bring everything to a boil, cover and place in a preheat oven for 2 1/2 hours or until the meat is completely tender.
You can cut the potatoes in half if you think they’re too big. You can also deglaze the pan with red wine before adding the broth.