01 May 2013

Pot Roast

Pot Roast is one of those meals and fills you up and warms you from the inside out.  This is a staple in our house using venison, but the freezer is empty so I had to visit the butcher counter for some grass bed beef.

Traditional Yankee Pot Roast
adapted from Cooking Light Complete Cookbook


  • 2 tsp olive oil
  • 1 (2 pound) boneless beef roast or venison roast
  • 1 tbsp kosher salt
  • 1 tbsp freshly ground pepper
  • 1 tbsp rosemary
  • 1 dried bay leaf
  • 2 cups beef broth
  • 1/4 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 can crushed tomatoes
  • 1 pound carrots, cut into 1 inch rounds
  • 1 pound small potatoes, halved


  1. Preheat oven to 300.
  2. Using a spice grinder, grind rosemary, bay leaf, salt, and pepper. Rub mixture all over roast.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Add roast to pan, browning on all sides. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato, bring to a simmer.
  4. Add carrots and potatoes, cover and bake at 300 for 1 hour or until tender.