Not Just Another Pot Roast

My Favorite Pot Roast Recipe Yet

Mar 3

I love roasts, stews, and slow cooker comfort. They are warm, nourishing, fragrant, tender, and easy to make.

As pedestrian as it may sound, the quest for the perfect pot roast is an urge deep within me. I love love love the pot roast recipe in my first book. It’s still the gold standard. But this new pot roast recipe is platinum, baby.

This recipe is so good, I was hoarding it to go in my third book (whenever that might happen). But I came to my senses and realized this gem needed to be shared with the world on Substack. And not even behind the paywall.

I know…what a selfless act of love.

This pot roast is so good, I do hope you’ll make it and report back here in the comments.

Some things…

Definitely use the called for anchovy paste. It’s the base of the savory flavor profile. Please trust and believe that anchovy paste is NOT fishy. At this point, you’ve gotta know that I would never lead you astray in the flavor department.

Get this Amore Anchovy Paste and never look back.

This recipe uses a slow cooker because I believe strongly that a slow cooker is the best cooking method for this particular roast. You can use an instant pot (usually manual 30-40 minutes, with slow pressure release is sufficient). Or you can cook in the oven on a low temperature in a Le Creuset or Dutch oven.

Here’s the downloadable, printable PDF of Not Just Another Pot Roast.

NOT JUST ANOTHER POT ROAST

(serves 4-6)

INGREDIENTS:

2-3 pound chuck roast, bottom-round roast, or tri-tip roast
Salt and pepper
1 onion, sliced
1/2 cup beef broth or chicken broth
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon tomato paste
1 teaspoon minced garlic
1/2 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 rosemary sprigs

INSTRUCTIONS:

Liberally season roast with salt and pepper. Place roast in slow cooker, then surround roast with sliced onions. In a small mixing bowl, whisk together chicken broth, balsamic vinegar, mustard, anchovy paste, tomato paste, garlic, dill, oregano, basil, garlic powder, and onion powder. Pour over roast. Place rosemary sprigs around roast. Cover and cook on low 8 to 10 hours (or high 4-6 hours). Remove lid, slice roast, and serve with onions and juice from the slow cooker.