My first Pot Roast, I know exciting right!!
I used some wonderful fresh herbs. I cut them out of my garden. I think fresh is always best.

So I started with what I could remember from Geof Zarkarian when he was demonstrating it.
He did a Beer Roast, I did not. I used a burgundy sherry and a carton of beef stock.  I also didn't have a fancy pot like his (Le Creuset) or one like it. I had a roasting pan and covered that with foil so when I simmered and put it in the oven to roast it would be covered.

I used a Top Round Roast, you can also use a Chuck or any other cut that fancies you. You want to brown in all 4 sides using vegetable oil of your choice or avocado oil. I also added about 4 Tablespoons of good butter (Land O Lakes). Don’t you just love that caramelized 
crispy outside of this beautiful piece of Beef. Your might have to use tongs to hold it up to brown the sides. You should have already salted and peppered both sides(top and bottom) also sprinkle with flour. If you forget the flour (as I did as I was doing it from memory) that’s ok. You can always put it in later. I’ll tell you further down in the blog. Once it’s all brown you will remove so you can get the veggies in , I browned the vegetables for three minutes, turning the potatoes over, cut your veggies large as this will all go in the oven for 4 hours.

See how large I left the veggies and unpeeled, they smell just like you picked them straight from your winter garden. I will add whole white mushrooms and baby bok choy in the last hour of cooking. If the carrots are skinny leave them whole.
I did one yellow and one white onion they both add such different flavor, cut in 1/2 and then 1/2 again. Leave the root end on the onions so they don’t just disintegrate in the oven so then you can still find them afterwards 😊

Now add as many cloves of garlic (my favorite)  as you like, just smash lightly with the flat side of the blade on your knife. I used thyme and rosemary makes this dish so aromatic, you can also add 2 bay leaves, you can take some string and tie your herbs so you can remove easily, I didn’t have any string, so I just put the herbs and garlic in the middle of the pan and scooted the veggies out of the way and placed the roast on top of them, so they won’t be floating around your pan.  I forgot to flour my roast before browning so now I added about 1/2 cup of flour, stir in a little at a time as you have to blend the flour around all those veggies, to the 12.7 oz burgundy sherry cooking wine and 32 oz beef broth. You want the liquid to cover 3/4 of the roast. Can you smell the aroma? It does NOT spell like alcohol.  Now you want to simmer for about 3 minutes just so everything just blends. Guess what??? Did you guess.. you are right it’s time for the oven so those beautiful smells will fill your home. 

So you are going to heat your oven to 350 degrees and cook for 3 hours then add the bok choy, and mushrooms and cook for another hour. 
Remember it all sits in this luscious 
aromatic Au Jus.  You can always make a gravy if that is what you desire.


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