LOCAL BOUNTY POT ROAST
LOCAL BOUNTY POT ROAST
I N G R E D I E N T S
4-5 POUND Roast from Lazy R Ranch
1 POUND Carrots from Full Bushel Farm, peeled, cut into 2 inch pieces
2 POUNDS German Butterball Potatoes from Royal Produce
1 POUND Yellow Onions from Big Sage Organics, peeled and halved
1 HEAD Green Cabbage from Ronnigers Organics, chopped into small wedges
1 HEAD Garlic from Channing Farm, minced
2 or 3 TABLESPOONS Olive Oil
1 CUP Red Wine
3 CUPS Beef Broth
Salt and freshly ground black pepper
Optional 2 or 3 SPRIGS fresh rosemary and/ or thyme
PROCESS
Preheat the oven to 275 degrees F.
Generously salt and pepper the roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the garlic into the same very hot pot and stir until slightly golden, about a minute or so.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk.
Place the roast back into the pot and add fresh herbs and enough beef stock to cover the meat halfway. Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours.
Remove from oven, add carrots, cabbage and potatoes to pot and season with salt and pepper. Cover pot and return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender. The roast is ready when it's fall-apart tender.