Sunday, December 22, 2013

Winter Pot Roast

With the cow share we recently purchased we have many different cuts of meat and since Portland has been gifted this beautiful crisp and chilly weather (did I mention DRY) it is the perfect time of year for pot roast.

1 bag frozen trader joes Pearl onions (or about 3 cups roughly cut onions, you want big chunks)
1 bag frozen trader joes parisian Carrots (or about 3 cups chopped carrots)
4 sprigs fresh Rosemary
4-5 sprigs fresh Thyme
1/2 c Bourbon
1 large can peeled tomatoes (I like the San Marazano from Trader Joes)
8 cloves Garlic (crushed or minced)
2 tbsp sea salt
2 tbsp fresh ground pepper

Brown the pot roast on all sides, don’t cook it through, just let it get a little caramelization going on.
Place the pot roast in the Crockpot; add the pearl onions, carrots, and garlic. Add the rosemary, thyme and tomatoes. Add the bourbon and just enough water to cover the meat.
Cook on high 6-8 hrs until meat is tender.

We served ours over mashed potatoes, but I bet a root vegetable mash would be even better!

1 comment:

  1. Merry Christmas lady! first of all how come I wasn't invited to come over to this delicious pot roast.