Sunday Pot Roast with Holy Garlic!
Sunday Pot Roast with Holy Garlic
3-3 hours 30 minutes
The tender meat and vegetables can be served right from the roasting pan (with nothing more than a final sprinkling of salt and / or Holy Garlic!. You might consider stirring some prepared horseradish into sour cream, and serving that alongside the meat. You can also remove the veggies from the broth and toss them with chopped parsley and finely grated lemon zest to add bright, fresh flavors to the long-simmered meal.
One 3 ½ - 4 pound chuck roast (aka rump roast)
Holy Garlic! Seasoning
1 tablespoon vegetable oil
2 medium onions, thinly sliced
2 rosemary or thyme sprigs (optional)
Splash dry red wine
1 ¼ pounds potatoes (fingerlings, small red, or Yukon Gold)
An hour before you plan to cook, take the roast out of the fridge and generously season with Holy Garlic! Seasoning. Set the meat aside at room temperature.
Heat your oven to 325℉.
When you’re ready to cook, heat the oil in a large Dutch oven over medium-high heat. When the oil is very hot and shimmering, place the roast in the pot and sear for 3-4 minutes, until the bottom is deeply browned. Flip the roast and sear the second side, until it’s equally brown, and then use tongs to hold the roast upright to sear all the edges. Place half of the onions underneath the meat and add the red wine and rosemary sprigs. Pile the remaining onions on top of the meat, cover the pot, and roast for 3 - 3 ½ hours.
While the meat is roasting, scrub the potatoes (do not peel), peel the carrots and slice them into 3–inch (or so) pieces. Combine the veggies in a bowl, drizzle with enough olive oil to lightly coat. Add the veggies to the meat during the last hour of roasting, tucking them around the roast and into the broth the best you can.
The roast is ready when the meat is tender enough to be pulled apart with a fork, and the vegetables are cooked through.
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