Buttery Pepper Encrusted Pot Roast

Slow cooking that literally tastes like meat butter in your mouth. Did I just create a phrase?

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pot roast nestled in juices and rosemary

There’s nothing quite like coming home to the aroma of a home cooked meal. The smell alone makes you feel loved. Like mom’s been slaving away in the kitchen all day, preparing this delicious meal just for you. The problem is that in this modern world, weeknight meals are often an afterthought. Grilled cheese, chicken nuggets, and bagged baby carrots don’t hold a candle to this delicious pot roast that almost literally melts in your mouth, warms your belly, and releases the stress and worries of the day behind.

 

Buttery Pepper Encrusted Pot Roast

  • Large cut of beef that is suitable for a pot roast (I use chuck typically) and will fit in your crock pot
  • kosher salt
  • black pepper
  • sprig fresh rosemary (optional)

 

Directions:

Pat the roast dry with a paper towel. Coat with kosher salt and pepper on all sides and press firmly into meat.

Sear roast over medium heat, preferably in a cast iron skillet (any skillet will do though), on all sides. This seals in the juices and makes the roast a deep golden brown.

Add roast to a crock pot along with a sprig of rosemary. Set to Low and let cook for at least 8 hours. If cooking for only 6 hours, set heat to High.

The longer you let this meat cook, the more tender and juicy it will be.

If you’d like to add carrots, onions, and potatoes to this roast it’s best to add them later (otherwise they’ll be mushy). This is a great responsibility for a teen, or older child (who has been taught proper knife skills) to handle when they get home from school. Chop a couple of carrots into thirds, an onion into quarters, and potatoes into large chunks, and add to the crock pot at least 2 hours before serving.

 

Choosing Meat

In the video I explain how important it is to buy good quality, pastured raised (this does NOT have to mean grass fed. Grass fed is great, but it’s how the cattle were raised, and what they were fed that matters most), meat. Organic fruits and vegetables are never a bad investment, however, if you’ve got to chose between organic produce and pastured/grass fed beef, I’d recommend the beef every time.

Why? Watch my video for a quick explanation and Read my next post….I Eat Saturated Fat and You Should Too!

 

Shared on: Allergy Free Wednesdays | Real Food Forager| Weekly Link Love| FastPaleo| Seasonal Celebration Wednesday

 

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