Rosemary-Garlic Pot Roast


Pot roast can sometimes get a bad rap for being dry and bland, but not this one. This pot roast is juicy, full of flavor, and fall-apart-in-your-mouth tender. I eat more veggies than meat, so this is the perfect main dish for me, as it’s also loaded with mushrooms. Make sure to have some crusty bread on hand for dipping—the sauce with rosemary, garlic, and mushroom is so good.

Please prepare...

  • 1 (3-pound) grass-fed chuck roast
  • Sea salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 cup homemade bone broth (see page 129)
  • 14 cup peeled and chopped garlic
  • 14 cup chopped fresh rosemary leaves, plus more for garnish
  • 2 tablespoons raw garlic sauce (see page 180)
  • 2 tablespoons unsalted butter
  • 3 cups cremini mushrooms, sliced
  • 1 tablespoon vermouth

  1. Preheat the oven to 250°f.

  2. Wash the roast and pat dry with a towel. Season with salt and pepper.

  3. Heat the olive oil in a dutch oven over medium-high heat. Sear the roast on all sides until brown. Add the bone broth.

  4. In a small bowl, mix the garlic, rosemary, and garlic sauce together. Spread the paste over the roast. cover the dutch oven and cook in the oven for 4 to 5 hours, until the meat is tender.

  5. Take the roast out of the oven and let it sit for 10 to 15 minutes in the uncovered dutch oven. While the meat is resting, melt the butter in a frying pan and sauté the mushrooms and vermouth over medium-high heat until the mushrooms are soft. Season with salt and pepper. Set aside.

  6. Transfer the roast from the dutch oven to a cutting board. Place the dutch oven with the drippings on the stovetop. Bring to a simmer over medium heat until the juices are reduced by half, about 10 minutes.

  7. Add the mushrooms to the sauce, and then slice the roast and place on a serving platter. Spoon some of the sauce over the roast, and garnish the serving platter with fresh rosemary. Spoon the remaining sauce into a gravy boat or bowl and serve alongside.

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