Snow Day Supper: Rosemary Pot Roast
A Slow-Roasted, Herb-Rich Classic for When You’re Snowed In- By Donna Hays
Ingredients
3 pounds of Chuck Roast
Garlic slices
4 sprigs of Rosemary
1 and 1/2 pounds of small white potatoes
1 can (28 oz) of whole Tomatoes
1 large Onion
Salt and Pepper
Olive oil
Directions
Make little slits in the pot roast and insert the garlic slices. Salt and Pepper the roast. Brown the roast in the olive oil. Place in Dutch Oven. I use my Le Creuset blue pot.
Add 1 and 1/2 pounds of small white potatoes. Add 1 whole can (28 oz) of whole tomatoes with the liquid. Break up the tomatoes with your hands. Cut one large onion (at least 1 and 1/2 pounds) into wedges. Mix in with tomatoes and potatoes. Place 3 or 4 sprigs of Rosemary on top. Cover.
Bake at 300 degrees for 3 hours.
Serve with romaine and radish salad.