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Perfect Pot Roast with Bouquet Garni.

March 2, 2020 - 3 Comments

Perfect Pot Roast with Bouquet Garni

Whether it’s summer or winter, the perfect pot roast always seems to find a spot at our kitchen table. Because it can be prepared long before dinner time, it’s ideal for busy days when kitchen time is limited. A recipe this simple relies on the quality of each ingredient so invest in the best versions of these ingredients you can get your hands on. A dutch oven is non-negotiable on this, so if you haven’t invested in one yet, it’s worth it to do so. Your moist roast will thank you.

Perfect Pot Roast with Bouquet Garni | The Elliott Homestead

¼ cup extra virgin olive oil

4 pound bone-in rump roast

Sea salt & pepper

¼ cup wine 

1 cup tomato sauce

3 cups stock

4 cloves garlic, peeled and roughly chopped

1 large onion, peeled and sliced

1 bouquet garni (a bundle of rosemary, bay, thyme, oregano, or whatever other herbs you have on hand)

  1. Heat the olive oil over medium heat in a large dutch oven. 
  2. Season the roast generously with salt and pepper and add to the pan. Gently brown the roast for 5 minutes per side. 
  3. Add in the wine, tomato sauce, stock, garlic, onion, and bouquet garni.
  4. Cover the dutch oven with a lid and put it into a 400 degree oven for 30 minutes.
  5. Turn the heat down to 275 degrees and continue to slow cook the roast for 5 hours, until the roast is fork tender.
  6. Serve the roast with a drizzle of the juice from the pan. Season to taste with salt and pepper. 
Print Recipe

Perfect Pot Roast with Bouquet Garni

A recipe this simple relies on the quality of each ingredient so invest in the best versions of these ingredients you can get your hands on. A Dutch oven is non-negotiable on this, so if you haven’t invested in one yet, it’s worth it to do so.
Prep Time30 mins
Cook Time6 hrs
Course: Main Course
Servings: 6

Ingredients

  • 1/4 cup extra virgin olive oil
  • 4 pound bone-in rump roast
  • Sea salt and black pepper
  • 1/4 cup red wine
  • 1 cup tomato sauce
  • 3 cups vegetable or beef stock
  • 4 cloves garlic, minced
  • 1 onion, peeled and sliced
  • 1 bouquet garni (bundle of fresh rosemary, thyme, sage, bay, etc.)

Instructions

  • Heat the olive oil over medium heat in a large Dutch oven.
  • Season the roast generously with salt and pepper and add to the pan. Gently brown the roast for 5 minutes per side.
  • Add in the wine, tomato sauce, stock, garlic, onion, and bouquet garni.
  • Cover the Dutch oven with a lid and put it into a 400 degree oven for 30 minutes.
  • Turn the heat down to 275 degrees and continue to slow cook the roast for 5 hours, until the roast is fork tender.
  • Serve the roast with a drizzle of the juice from the pan. Season to taste with salt and pepper.

Notes

This roast is delicious served alongside roasted vegetables.
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Comments:

  1. lyn

    March 10, 2020 at 4:23 am

    Is there a print option for your recipe?

    Reply
  2. Paddy Gibson

    March 10, 2020 at 6:54 am

    Hello Shaye the pot roast looks yummy. I noticed that there were vegetables on the side. Did you cook them separately from the roast? What are the vegetables? I can see summer squash but that’s it. Really enjoy your vlog and podcasts.

    Reply
    • Kristel ingalls

      July 11, 2020 at 8:01 pm

      I was also wondering what the vegetables were and if they were cooked in the Dutch oven with the roast. It would be nice to know that.

      Reply

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