Nourishing Traditions' Pot Roast

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • POT ROAST: Use a metal skewer to poke the meat all over.
  • Place the meat in a bowl or glass loaf pan that is just large enough to fit it. Pour the buttermilk over the meat.
  • Allow to marinate in the refrigerator, for 2-3 days, stirring occasionally.
  • Remove the meat from the buttermilk (discard buttermilk!) and dry off with clean lint-free towel.
  • On medium heat, sear the meat on all sides in a Dutch oven in the butter and olive oil.
  • Preheat oven to 300 degrees.
  • Remove meat to platter; pour out the browning fat and discard. Note: I don't discard the browning fat. It is too good to waste and really adds a delicious flavor to the gravy.
  • Next, add the red wine, stock, French tarragon and peppercorns to the pot. Bring to boil and skim off the top.
  • Return the meat to the pot and bake, covered, for 3 hours or until tender. One hour before serving, add the potatoes and carrots.
  • GRAVY: Transfer the meat and vegetables to a platter and bring the sauce to a boil on the stove top.
  • Spoonful by spoonful, add the arrowroot and water and whisk in the pot to make a gravy of desired thickness. Season with salt and pepper and serve with the pot roast.
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