Pot Roast

The air is clear and crisp and the sun in shining on this first day of fall in Michigan. There’s a pot roast in the oven filling the house with the rich smell of roasting meat and vegetables. The change of seasons is upon us, and it feels wonderful.

Pot Roast

2-3 tablespoons olive oil

1 chuck roast (3-5 lbs)

1 teaspoon salt

2 onions

10 small potatoes

8-10 carrots

3 sprigs rosemary

5 sprigs thyme

5 leaves sage

Prepare vegetables. Chop onions into large wedges. Trim carrots. Wash and cut potatoes in half. Then, salt your meat. Heat a skillet with a little olive oil and brown all sides of your roast. Place the browned roast in a large oven safe pan. Layer vegetables around browned meat. Add 2 cups of liquid (water, stock, wine). Salt a little bit more. Sprinkle on herbs. Roast at 325 F for 3-4 hours until meat is tender. It should just fall apart.

Enjoy with people you love!

 

 

 

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