Perfect Pot Roast with Bouquet Garni.

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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. 

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.

• 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.)

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.

This roast is delicious served alongside roasted vegetables.