Homesteading

Perfect Pot Roast with Bouquet Garni.

This perfect pot roast recipe was originally featured as a Cooking Community recipe in September 2019. Get inspired to cook, stretch and grow your culinary skills, and learn how to make rustic farm food by joining our Cooking Community right here!

Whether it’s summer or winter, the perfect pot roast always seems to find a spot at our kitchen table. Because it can be prepared long before dinner time, it’s ideal for busy days when kitchen time is limited. A recipe this simple relies on the quality of each ingredient so invest in the best versions of these ingredients you can get your hands on. A Dutch oven is non-negotiable on this, so if you haven’t invested in one yet, it’s worth it to do so. Your moist roast will thank you.

Perfect Pot Roast with Bouquet Garni

Perfect Pot Roast with Bouquet Garni

A recipe this simple relies on the quality of each ingredient so invest in the best versions of these ingredients you can get your hands on. A Dutch oven is non-negotiable on this, so if you haven’t invested in one yet, it’s worth it to do so.

Prep Time30 mins

Cook Time6 hrs

Servings: 6

Ingredients

  • 1/4 cup extra virgin olive oil
  • 4 pound bone-in rump roast
  • Sea salt and black pepper
  • 1/4 cup red wine
  • 1 cup tomato sauce
  • 3 cups vegetable or beef stock
  • 4 cloves garlic, minced
  • 1 onion, peeled and sliced
  • 1 bouquet garni (bundle of fresh rosemary, thyme, sage, bay, etc.)

Instructions

  • Heat the olive oil over medium heat in a large Dutch oven.

  • Season the roast generously with salt and pepper and add to the pan. Gently brown the roast for 5 minutes per side.

  • Add in the wine, tomato sauce, stock, garlic, onion, and bouquet garni.

  • Cover the Dutch oven with a lid and put it into a 400 degree oven for 30 minutes.

  • Turn the heat down to 275 degrees and continue to slow cook the roast for 5 hours, until the roast is fork tender.

  • Serve the roast with a drizzle of the juice from the pan. Season to taste with salt and pepper.

Notes

This roast is delicious served alongside roasted vegetables.

On a completely different culinary note (not that the perfect pot roast recipe isn’t something to be celebrated), guess what Stuart is doing right now. Go on, guess!

Okay, fine, I’ll tell you. He’s bringing me back 500 pounds of Bartlett pears. Yes. That many.

Why? Because I live and breath for pear butter. That’s why.

And soon, I’ll be able to make approximately 7,173 jars of it. Which doesn’t exactly accompany this perfect pot roast very well, but it’s still worth writing home about because pears are the single most very best fruit in the entire world. THE ENTIRE WORLD I SAY!

Sorry. Did I get carried away again?

Happy eating and I look forward to seeing some of your new faces in our Cooking Community. Cheers!

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