Summer Pot Roast

With chilly fall weather rolling in, we’re always looking for great ways to use summer vegetables and our 100% Grassfed Beef for a hearty meal. This post roast is full-bodied with lots of warm fall flavors and local ingredients. Special thanks to our friend Lindsey McClave for creating and sharing this recipe with us!
Foxhollow Farm Summer Pot Roast
Serves 4-6
Ingredients:
  • 2.5lb Foxhollow Farm rump roast
  • 1 tbs dried oregano
  • 1 tbs dried basil
  • zest from one lemon
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 2 tbs grapeseed oil
  • 3 cups dry white wine
  • 3 sups unsalted chicken stock
  • 3 large carrots chopped in half
  • 1 large onion, quartered
  • 1 head garlic, sliced in half lengthwise
  • 1 bunch parsley (1/4 bunch minced, remaining tied together with twine)
  • 1 bay leaf
  • 6 small to medium carrots, shopped in 1-2 inch pieces
  • 1 large squash, chopped in 1-2 inch pieces
  • 1 small bunch leeks, sliced lengthwise
  • 1 pint cherry tomatoes
  • 2 tbs butter
  • 1 cup quinoa, rinsed
  • 1 tbs olive oil

 

Instructions:
  • Preheat oven to 300. Bring rump roast to room temperature and pat dry. Mix oregano, basil, lemon zest, red pepper flakes, salt, and pepper together. Add grapeseed oil to form a paste. Rub paste over all sides of the roast.
  • Heat a dutch oven over medium high and add 1 tbs grapeseed oil. Once hot, place roast in the pot and sear for 3 minutes on both sides. Pour wine and stock around roast and add large carrots, onion, garlic, parsley bunch, and bay leaf. Bring to a simmer, cover, and transfer to the oven. Cook for 3 hours for a 2.5lb roast (add additional 1/2-1 hour cooking time for each extra pound of meat).
  • Remove pot from the oven and set on stove. Transfer roast to a plate and strain broth into a large bowl. Discard veggies. Move 2 cups of broth to a separate bowl and set aside for quinoa.
  • Move roast back to dutch oven and add remaining broth along with peeled carrots, squash, and leeks. Return to oven and cook for additional 20-30 minutes until the vegetables are tender. Remove from oven and place roast on a cutting board.
  • Bring broth and veggies to a boil and then drop heat. Add tomatoes and simmer for 10 minutes until sauce has reduced. Turn off heat and stir butter into the sauce. Taste for seasoning and add additional salt and pepper if desired.
  • While the vegetables are cooking, warm a medium-sized pot over medium heat and add 1 tbs olive oil. Add quinoa and toast for 2 min before adding reserved 2 cups broth along with 1/4 tsp salt. Bring to boil, cover, and reduce heat to simmer. Cook for 15-20 minutes until broth has been absorbed. Remove from heat and keep covered until ready to serve.
  • Use forks to shred meat into large chunks and return to the pot. Serve warm over quinoa and garnish with minced parsley.

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