This is my favorite pot roast recipe. I had small potatoes and whole carrots from the past few weeks’ CSA boxes and this was the meal I had been waiting for.
I started with:
- 2-2.5 lb. rump roast
- salt Salt and pepper the roast, then heat olive oil in a large cast iron
- fresh ground pepper pan and brown all sides of the roast. Set the browned roast
- 1 t. olive oil in the crock pot.
Spray the pan with cooking spray, and add:
- 1 c. chopped onion
Cook the onion until soft, then add:
- 1 c. beef broth
- 3/4 c. dry red wine*
- 1/3 c chopped sun dried tomatoes
- 1/4 t. crushed red peppers
- 4 sprigs fresh thyme
- 4 garlic cloves, crushed
- 2 bay leaves
* I just picked up my wine club shipment from one of our local wineries. Using award winning reds for a roast may seem a bit uneconomical, but the roast tastes fabulous!
Bring this mixture to a simmer, then add to the crock pot with the roast.
- small potatoes
- small whole carrots Arrange the vegetables around the roast.
- large carrots cut into 1″ pieces Cover and cook on high for 2 hours.
I had some small whole carrots from my CSA boxes, but I knew that wasn’t going to be enough carrots for our family. I left about 1/2″ of greens on the top of the whole carrots which were a lighter color and only about 4-5 inches long.
After 2 hours, I turned the crock pot to low, and cooked until my son insisted he was starving to death, about another 2 hours.
Now, here is the weird part that turned out really good, the gremolata. I had a small bok choy left that I wanted to use up. I chopped the green parts up and mixed it with 1 t. minced garlic and 1/2 t. lemon zest. I sprinkled this over the roast and vegetables before serving and it was great! The lemon scent and flavor really came through and was a good complement to the bok choy.
The sun dried tomatoes add a lot of flavor (and of course that wonderful red wine :)).