August 10, 2021

Pot Roast

A one-pot, cold night classic. Use just about any cut for this, but I really like a shoulder, shank or bone-in ham from a deer, hog or antelope.
By Chef Jesse Griffiths

Cooking with Chef Jesse

Serves 4

What you need

  • 3 lb bone-in roast
  • Salt and pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 6 medium carrots, in large chunks
  • 2 medium onions, halved and cut into thick slices
  • 1 celery rib, cut into large pieces
  • 1-2 garlic cloves, smashed
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 6 sage leaves
  • 1 bay leaf
  • 1 whole clove
  • 1 quart hog stock
  • 12 small potatoes, such as fingerlings or little Yukons (optional)

Preheat the oven to 350 degrees. Season the roast well with salt and pepper, or brine it. Heat a heavy-bottomed, lidded pot or Dutch oven over medium-high heat.  Add the olive oil and butter and sear the roast on all sides, turning often until deeply browned, about 10-15 minutes. Remove the roast from the pot and add the carrots, onion, celery, garlic, fresh herbs and clove. Add a pinch of salt and a few grinds of pepper. Cook, stirring often, for about 8 minutes, gently browning the vegetables. Return the meat to the pot and add the stock. Bring to a simmer, then put the lid on the pot and place it in the oven for two hours. After two hours, add the potatoes, if using. Continue cooking for another two hours, or until the pot roast is falling apart.

Serve with red wine, good bread and a salad.