There are many recipes for a pot roast, but I chose this one based on its simplicity of ingredients and its adaptability to cooking methods, especially the crockpot. Make this delicious meal while you’re at work or sleeping! If you prefer, fresh herbs can be substituted for dry. As a point of reference, substitute 1 TBS of fresh herb for 1 tsp of dried herb.
Serves 8-10 generously
One 3-5lb grass-fed chuck roast
2 TBS olive oil
1 large onion, chopped
4 large carrots, unpeeled, chopped
5 medium potatoes, chopped
1 cup red wine, optional
4-6 cups beef broth
2 tsp dried rosemary
2 tsp dried thyme
Sea salt & pepper
1. Generously salt and pepper the roast.
2. Heat olive oil in large skillet over medium-high heat. Season the roast. Mix the rosemary and thyme and sprinkle on one side of the roast. When the oil is hot, brown the seasoned side. Repeat by sprinkling herbs on the other side and then brown all edges, approximately 2-4 minutes on each side.
3. Once the meat is browned, place in the crockpot. Pour the red wine in the hot pan and scrap the bottom with a whisk and add contents to crockpot.
4. Chop the vegetables into large pieces and add to crockpot, then pour in enough broth to cover the meat. You can choose to pour off a little liquid once it’s done if you’d like.
5. Cover and simmer meat on low for at least 8 hours. The roast is ready when it’s fall-apart tender.
Thanks again to Maggie Christopher for this perfect seasonal recipe! For more information on Maggie’s holistic nutritional counseling services, visit www.maggiechristopher.com.