ADVERTISEMENT
Fresh thyme – 2-3 sprigs
Fresh rosemary – 2 sprigs
Bay leaves – 2
Salt – 1.5 teaspoons
Black pepper – 1 teaspoon
Olive oil – 2 tablespoons (for searing)
Butter – 1 tablespoon (optional, for finishing)
Optional Additions:
Mushrooms – Add 1 cup of sliced mushrooms for an earthy flavor.
Celery – 2 stalks, cut into large pieces.
Parsnips – Swap or add parsnips for a slightly sweet, nutty flavor.
Balsamic vinegar – A tablespoon to balance the richness with acidity.
Worcestershire sauce – A few dashes for extra umami.
Pearl onions – For a delicate, sweet taste.
Root beer or beer – A small splash can be used in place of wine for a unique twist.
Tips for Success:
1. Brown the Meat Well : Searing the roast on all sides develops a deep, rich flavor. Don’t rush this step.
2. Use a Dutch Oven : A heavy, oven-safe pot like a Dutch oven will help maintain even heat and keep moisture locked in.
3. Low and Slow : Pot roast is all about cooking slowly at low heat. This breaks down the tough fibers in the meat, resulting in tender, juicy roast.
4. Adjust the Liquid : Make sure the roast is about halfway submerged in liquid, adding more if necessary. This ensures even cooking and helps the meat stay moist.
5. Rest Before Serving : Let the roast rest for at least 10 minutes after cooking to allow the juices to redistribute before slicing.
Instructions:
ADVERTISEMENT
