Pot roast is one of my favorite things to make. It is so simple and good. I like that I can put it together and forget about it. And even when it's hot outside, I still like it.
Hate the heat of the stove, but can't beat the leftovers.
Black Walnut Pot Roast
serves 4, or 2 with lots of leftovers
5 lbs Eye roast
4-5 potatoes, diced
6-7 carrots, peeled and chopped into 1inch pieces
1 large onion, sliced
3 Tbs. Butter Olive Oil
4 cloves garlic, sliced thinly
1 14oz can of low-sodium vegetable broth
Salt and Pepper
Heat oven to 350degrees.
Cut slits in the roast and place the garlic inside. Rub 1tbs of the Black Walnut Balsamic into the roast.
Heat Butter Olive Oil in a large dutch oven over medium high heat. Season the roast with salt and pepper and add to the pan. Cook for 5minutes, turning to brown on all sides.
Arrange veggies equally around the meat. I like to use tongs to lift the roast and stick some onions under it too. Do what you like. They are your veggies and will turn out just fine no matter where you put them. Add the broth and sprinkle the remaining 3tbs of balsamic over everything.
Cover and bake for about 3 hours. Enjoy your feast!
Cook's note: You can use whatever kind of veggies you want of course. I just usually have onions and potatoes hanging around. I have also had great success with parsnips and leeks. I sometimes add mushrooms halfway through too. Which is delightful. But I was out of mushrooms.