Recipe | Summer Pot Roast

Summer Pot Roast Foxhollow Farm

Summer Pot Roasts

Summer is a great time for pot roasts! Whether you're cooking up a Sirloin Tip Roast or Rump Roast, your family is sure to enjoy this Summer Pot Roast recipe created by Farmer & Foodie collaborator, Lindsey McClave.


  • Foxhollow Farm Rump Roast
  • 1 tbs dried oregano
  • 1 tbs dried basil
  • zest from 1 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 cups 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 parsley tied together with twine
  • 1 bay leaf
  • 6 small to medium carrots, chopped in 1-2 inch pieces
  • 1 large squash, chopped in 1-2 inch pieces
  • 1 small bunch leeks, sliced lengthwise
  • 1 pin cherry tomatoes
  • 2 tbs butter
  • 1 cup quinoa, rinsed
  • 1 tsp olive oil

Serves 4 to 6 people


Preheat oven to 300°. Bring rump roast to room temp & pat dry. Mix oregano, basil, lemon zest, red pepper flakes, salt, & pepper together. Add grapeseed oil to form a paste. Rub paste over all sides of roast.

Heat a dutch oven over medium-high & add 1 tbs grapeseed oil. Once hot, place roast in the pot & sear for 3 minutes on both sides. Pour wine & stock around roast & add large carrots, onion, garlic, parsley bunch, & bay leaf. Bring to a simmer, cover, & transfer to the oven. Cook for 3 hours for a 2.5lb roast (add an additional ½-1 hour cooking time for each extra pound meat).

Remove pot from the oven & set on stove. Transfer roast to a plate & strain broth into a large bowl. Discard veggies. Move 2 cups of broth to a separate bowl & set aside for quinoa.

Move roast back to dutch oven & add remaining broth along with peeled carrots, squash, & leeks. Return to oven & cook for an additional 20-30 minutes until the vegetables are tender. Remove from oven & place roast on a cutting board.

Bring broth and veggies to a boil & then drop heat. Add tomatoes and simmer for 10 minutes, until sauce has reduced. Turn off heat & stir butter into the sauce. Taste for seasoning & add additional salt & pepper if desired.

While the vegetables are cooking, warm a medium pot over medium heat & add 1 tbs olive oil. Add quinoa & toast for 2 minutes before adding reserved 2 cups broth along with ¼ tsp salt. Bring to a boil, cover, & reduce heat to a simmer. Cook for 15-20 minutes until broth has been absorbed. Remove from heat & keep covered until ready to serve.

Use forks to shred meat into large chunks & return to the pot. Serve warm over quinoa & garnish with minced parsley. Serves 4-6

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