Recipe from Sweetwater Farm: Grandmother's Pot Roast

Thanks go out to Karen Davis of Sweetwater Farm for sharing this month's farmer recipe – her grandmother's pot roast. Our recipe tester, Danny Dobrow, used this recipe to make a beautiful grassfed beef roast last night, and it was lovely. Karen recommends using a chuck roast, but says that rump roasts are fine too. The sauce is rich and savory, and the herbs infuse the meat with flavor. Leftovers would make great sandwiches... if there are any leftovers.

Herb mix:

• 3-5 cloves of garlic, chopped
• 1/4 c. chopped parsley, rosemary, and/or basil (preferably fresh)
• 1 T. olive oil
• Salt & pepper

Take one 3 ½ to 4 lb. roast and cut a dozen or so slits in it. Stuff the herb/oil mixture into the slits.

In a heavy 6-qt. pot heat 4-5 T. olive oil and brown the roast on all sides, being careful not to burn it. Remove the roast from pan, and pour off all but 1-2 T. of the fat.

Heat this fat over medium heat in the same pan. (You may use 1-2 T. olive oil instead, if you prefer). Then add:

• 1 large onion, chopped
• 2 large carrots, chopped
• 1 large celery stalk, chopped
• 5-10 garlic cloves, mashed or chopped

Saute the vegetables gently until the onion is browned. Add 1/2 cup red wine, 2 T. tomato sauce or paste. Stir, and cook until the liquid is reduced to about 1/2 cup.

Add the roast plus 1 cup stock, 1 cup wine or water, and 1 - 28 oz. can of chopped tomatoes.

Cook on the stovetop on a very low simmer for a total of 2 ½ to 4 hours, turning every 30 minutes or so.

Karen says that this roast is quite forgiving with the salt , wine and spices. She recommends tasting often, adjusting seasonings and liquid as necessary. Enjoy!