NOURISHING TRADITIONS' POT ROAST

Nourishing Traditions' Pot Roast image

Provided by COOKGIRl

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

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

Steps:

POT ROAST: Use a metal skewer to poke the meat all over.
Place the meat in a bowl or glass loaf pan that is just large enough to fit it. Pour the buttermilk over the meat.
Allow to marinate in the refrigerator, for 2-3 days, stirring occasionally.
Remove the meat from the buttermilk (discard buttermilk!) and dry off with clean lint-free towel.
On medium heat, sear the meat on all sides in a Dutch oven in the butter and olive oil.
Preheat oven to 300 degrees.
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.
Next, add the red wine, stock, French tarragon and peppercorns to the pot. Bring to boil and skim off the top.
Return the meat to the pot and bake, covered, for 3 hours or until tender. One hour before serving, add the potatoes and carrots.
GRAVY: Transfer the meat and vegetables to a platter and bring the sauce to a boil on the stove top.
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.