"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Basic Pot Roast

Published by: Sarah

  • Feb
  • 24

This recipe is so easy anyone can do it. You can multitask this by chopping the veggies while the meat is searing.  The truffle oil takes the gravy to a whole new level of flavor and elegance.

One 4-5# roast
Olive Oil
Salt & Pepper
1 lg. Yellow Onion, rough chopped
6 sm. Carrots, rough chopped
2 lg. stalks Celery, rough chopped
Herb Bundle: 2 sprigs rosemary & 4 sprigs thyme tied together with kitchen twine
2 fresh Bay Leaves, bruised
1 envelope Dry Italian Dressing
1 can (12 oz.) Beer (do not use ale or lager)
White Truffle Oil, optional

Heat oil in a skillet over high heat.
Season the roast with salt & pepper.
Sear on all sides.
Place veggies, bay & herb bundle in a crock pot.
When meat is nicely browned on all sides, place on top of the veggies.
Sprinkle with the Italian dressing.
Pour beer around the meat.
Cover & cook on HI for 7-8 hours or until the meat if fork tender.
Remove the herb bundle & bay leaves.
Remove meat & veggies to a platter & tent with foil.
Strain the juices into a 4 c. Pyrex measuring cup.
Allow fat to separate.
Skim off the fat & pour juices into a sauce pan.
Simmer to reduce.
Thicken with a corn starch slurry if desired.
Finish with a few pats of butter & white truffle oil.
Serve gravy over meat & veggies.


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