Pot Roast

image_1 Okay so this is where a picture says a thousand sounds. The most important being YUM. When you have bone broth that is ready to be used and a nice hunk of local meat there’s no greater honor than to ensure you delight in it the way a roast deserves. Follow these simple steps and you are bound to impress your carnivorous counter part, guests or kids. Ingredients are incredibly flexible so I’ve just highlighted them below,

  • 2.5-3 lbs of local chuck roast
  • Coat each side with sea salt and black pepper
  • Sear each side well – do take the time to do this – in beef tallow (or olive oil if you must). A couple tablespoons is sufficient
  • add broth to cover, if you have enough.
  • If you don’t have quite enough broth, add water, wine or a beer to cover 3/4 of the meat
  • add a bay leaf and a handful of herbs – thyme, rosemary, oregano, any alliums you may have – garlic, onion, chives, some chopped carrot or celery etc and bring to a boil, turn down to a gentle simmer, cover the pot and leave to cook for 3 hours.
  • toward the last 30 minutes of cooking, add greens if you are using any – here I used malabar spinach and amaranth, cover again until cooking time is done and the meat is cooked through. It will fall apart easily but depending on the cut and how much fat is on the roast, it will at least cut easily with a butter knife.
  • adjust salt and enjoy!image