Brooke's Pot Roast with Roasted Vegetables
A slow Sunday pot roast, seasoned to taste, with vegetables roasted until sweet and burnished.
How to make it
Pot Roast
Season everything to taste — this one's by feel.
- 4 lbbeef chuck roast, 3–5 lb
- 1 candiced tomatoes, optional
- 1sprig fresh rosemary
- olive oil, to taste
- yellow mustard, to taste
- balsamic glaze, to taste
- fresh minced garlic, to taste
- red wine vinegar, to taste
- sea salt, garlic salt, ground pepper, to taste
- chili powder, dried rosemary, dried thyme, to taste
- 1
Coat the chuck roast with olive oil, yellow mustard, balsamic glaze, minced garlic, and red wine vinegar.
- 2
Season generously with sea salt, garlic salt, pepper, chili powder, dried rosemary, and dried thyme.
- 3
Add the optional diced tomatoes and lay the fresh rosemary sprig on top.
- 4
Cook low and slow in the crockpot until fork-tender (about 8 hours).
Roasted Vegetables
- 1red garnet sweet potato, cubed
- 2.5 cupbroccoli florets
- olive oil, salt, pepper
- 1
Toss the sweet potato and broccoli with olive oil, salt, and pepper.
- 2
Roast until tender and caramelized at the edges, and serve alongside the pot roast.
Brooke’s note
Brooke-o-tash makes a great side here too.
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