This little classic number is sure to warm your insides and please your taste buds. Smooth and savory—you’ve had pot roast before. You know what this is about. But just like a good cup o’ joe, everyone’s take on this dish is different. This is mine. Hope you like it. :)
I used this dutch oven to cook the roast.
- Grass fed beef chuck or shoulder roast (buy here)
- 2 large onions
- 8 large carrots
- 8-10 red potatoes
- 8 oz. white mushrooms
- A whole bulb of garlic
- Grass fed butter
- 1 cup red wine
- 4 egg yolks, preferably from pastured chickens
- Sea salt (buy here)
- Thyme (buy here)
- Rosemary (buy here)
- Bay leaves (buy here)
- Black pepper (buy here)
- 1 cup of cream
- 2 cups of milk
- Filtered water (Buy a Berkey filter here)
First, I cut my onions in half and brown them in butter.
Then, I brown the carrots.
Then, the roast.
I set everything aside and cut up my red potatoes, mushrooms, and garlic.
Next, I create the rue.
Melt 1 stick of butter with 1 cup of red wine, and reduce. Whisk in 4 egg yolks, quickly. Add the herbs. Salt and pepper to taste. When the rue becomes nice and thick, add the cream and milk, and stir.
Then, add the potatoes, onions, carrots, mushrooms, garlic, and roast. Add extra butter, if you wish. And a splash of red wine. I did that too. And I added more rosemary and thyme on top. Can’t get enough of the good stuff. ;)
Next, add filtered water until the pot is nearly full, and bring to a boil. In the picture below, you can see where I had my water level.
Bring to a boil, then reduce heat, cover and simmer for at least 2 hours. After a little while, your veggies will cook down, and the liquid will cover the top. Stir occasionally while cooking.
The roast is done after two hours or when it falls apart when you try to pick it up with a fork. Be sure to salt it again before eating. Enjoy! :)