Sunday Roast
Even though the weather was GORGEOUS yesterday, I wanted to make something that felt like Sunday. Cozy, warm, easy, and makes our home smell like a home should smell! Since we got our 1/4 cow a few weeks ago, we now have a bunch of roasts in the freezer - WAHOO!
I love making a yummy pot roast and have been craving it since the fall but the only roasts we had on-hand were venison roasts. Which are totally delicious, but not as delicious as a beef roast. However, you can definitely swap the beef in this recipe out for venison!
Sunday Roast
Serves: 4
Ingredients:
Beef roast (however large or small you’d like)
Potatoes
Carrots
Celery
Onion (any color)
2 Cups Water
3 Bay leaves
Salt
Pepper
Thyme
Rosemary
Basil
Sage
Directions:
Preheat the oven to 350.
In a dutch oven coated with olive oil, add diced celery and onion and cook until tender. Remove from heat.
Next add carrots, and potatoes.
Top with roast.
To the roast, add dry seasonings.
Pour 2 cups of water over potatoes and carrots (not over the roast).
Put lid on the pot and put the dutch oven into the pre-heated oven. Cook for 2.5 hours. Let sit in the oven for 1 hour.
Remove from oven and serve!
Enjoy!
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