Nourishing Traditions' Pot Roast

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 3 lbs rump roast (chuck roast or other cut suitable for pot roast is okay)
• 1 quart buttermilk (4 cups)
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 1 cup red wine (we used red zinf')
• 2 cups beef stock
• 3 sprigs french tarragon, tied together (subbed for fresh thyme)
• 1/2 teaspoon green peppercorns, crushed or 1/2 teaspoon black peppercorns, crushed, placed in tea infuser
• 1 dozen small red potato, unpeeled, left whole (specifically those small red creamer potatoes)
• 1 lb carrot, peeled and cut into chunks (we replaced a few carrots with parsnips)
• 2 tablespoons arrowroot
• 2 tablespoons filtered water
• salt, to taste
• black pepper, to taste

Recipe

• 1 pot roast: use a metal skewer to poke the meat all over.
• 2 place the meat in a bowl or glass loaf pan that is just large enough to fit it. pour the buttermilk over the meat.
• 3 allow to marinate in the refrigerator, for 2-3 days, stirring occasionally.
• 4 remove the meat from the buttermilk (discard buttermilk!) and dry off with clean lint-free towel.
• 5 on medium heat, sear the meat on all sides in a dutch oven in the butter and olive oil.
• 6 preheat oven to 300 degrees.
• 7 remove meat to platter; pour out the browning fat and discard. note: i don't discard the browning fat. it is too good to waste and really adds a delicious flavor to the gravy.
• 8 next, add the red wine, stock, french tarragon and peppercorns to the pot. bring to boil and skim off the top.
• 9 return the meat to the pot and bake, covered, for 3 hours or until tender. one hour before serving, add the potatoes and carrots.
• 10 gravy: transfer the meat and vegetables to a platter and bring the sauce to a boil on the stove top.
• 11 spoonful by spoonful, add the arrowroot and water and whisk in the pot to make a gravy of desired thickness. season with salt and pepper and serve with the pot roast.