Nourishing Traditions' Pot Roast Recipe

Name: Nourishing Traditions' Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs rump roast (chuck roast or other cut suitable for pot roast is okay); 1 quart buttermilk (4 cups); 2 tablespoons butter; 2 tablespoons extra virgin olive oil; 1 cup red wine (we used red zinf'); 2 cups beef stock; 3 sprigs French tarragon, tied together (subbed for fresh thyme); 1/2 teaspoon green peppercorns, crushed or 1/2 teaspoon black peppercorns, crushed, placed in tea infuser; 1 dozen small red potato, unpeeled, left whole (specifically those small red creamer potatoes); 1 lb carrot, peeled and cut into chunks (we replaced a few carrots with parsnips); 2 tablespoons arrowroot; 2 tablespoons filtered water; salt, to taste; black pepper, to taste

Servings: persons

3 lbs rump roast (chuck roast or other cut suitable for pot roast is okay)
1 quart buttermilk (4 cups)
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 cup red wine (we used red zinf')
2 cups beef stock
3 sprigs French tarragon, tied together (subbed for fresh thyme)
1/2 teaspoon green peppercorns, crushed or 1/2 teaspoon black peppercorns, crushed, placed in tea infuser
1 dozen small red potato, unpeeled, left whole (specifically those small red creamer potatoes)
1 lb carrot, peeled and cut into chunks (we replaced a few carrots with parsnips)
2 tablespoons arrowroot
2 tablespoons filtered water
salt, to taste
black pepper, to taste

1
POT ROAST: Use a metal skewer to poke the meat all over.
2
Place the meat in a bowl or glass loaf pan that is just large enough to fit it. Pour the buttermilk over the meat.
3
Allow to marinate in the refrigerator, for 2-3 days, stirring occasionally.
4
Remove the meat from the buttermilk (discard buttermilk!) and dry off with clean lint-free towel.
5
On medium heat, sear the meat on all sides in a Dutch oven in the butter and olive oil.
6
Preheat oven to 300 degrees.
7
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.
8
Next, add the red wine, stock, French tarragon and peppercorns to the pot. Bring to boil and skim off the top.
9
Return the meat to the pot and bake, covered, for 3 hours or until tender. One hour before serving, add the potatoes and carrots.
10
GRAVY: Transfer the meat and vegetables to a platter and bring the sauce to a boil on the stove top.
11
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.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 lbs rump roast (chuck roast or other cut suitable for pot roast is okay), 1 quart buttermilk (4 cups), 2 tablespoons butter, 2 tablespoons extra virgin olive oil, and more.

Yes, Nourishing Traditions' Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nourishing Traditions' Pot Roast

How did you like this recipe?

Frequently Asked Questions