“Uppity” Pot roast

I made this with my mum when I got back from school about a week ago. We served it with the rosemary potatoes I posted last week.  Besides the actual roast, it usually has onions, carrots, Yukon gold/redskin potatoes, button mushrooms, and roasted garlic.  I think the olive oil, mushrooms and perhaps the specific type of potato, or the roasting of the garlic makes it uppity. Either way, this pot roast just thinks its better than the rest; but I guess you can be the judge of that.

Use a roasting pan with a lid for this recipe. What works for my family is a 2-3lb roast and 1 each of carrots, potatoes, and onions along with 1lb of mushrooms. This amount fits in our roasting pan and yields a nice serving for 4 people.

Ingredients

2-3lb English roast (could also use Chuck Roast, doesn’t need to be an expensive cut)

Broth

Cooking oil (I used grape seed oil)

Yukon gold or Redskin potatoes, quartered

Carrots, cut into medium chunks

Whole button mushrooms

Yellow onions, quartered

1-3 garlic cloves, whole

savory herbs (ex oregano, ground rosemary, lovage, sage, lemon thyme, basil, marjoram, dill, parsley)

salt

pepper

Preparation

-preheat oven to 325F

-put oil and seasonings and roast in roasting pan and turn a few times so it is well coated.

- place roasting pan on stove top and brown roast on all sides at medium high heat (note, the side of the roast with more fat should be on top when it goes in the oven).
-add broth or water to pan, bring to boil and place covered in preheated 325F oven for about 1 hour per pound of meat (ex 2lb English roast will cook for 2 hours but check internal temperature to avoid over cooking)

-Wrap garlic bulb or cloves with a little olive oil in foil and put them in oven for about 10 minutes or more until tender
-Wash, dry, and cut the vegetables (potatoes and onions in halves or quarters; mushrooms left whole).
-Toss prepared vegetables in olive oil seasoned with salt, pepper, and savory herbs of choice; then set aside.

-Remove garlic from oven,  and set it aside to cool

 

-During last hour of cooking check internal temperature of roast and add vegetables (place around roast in pan, placing mushrooms over top of roast).


When roast is done (safe internal temp for beef is 145F , but it will continue to rise as it stands) remove roast from oven to stand, and remove vegetables to a separate bowl, tossing them with a little salt, pepper, olive oil and the roasted garlic (by cutting the end off cloves and squeezing out the roasted interior for additional seasoning).