Here’s proof that winter pot roasts can be pretty! I am absolutely one to eat with my eyes, and winter stews stereotypically tend to lose their luster after cook time. However, with bright purple potatoes and tricolored carrots, the end result is beautiful!
I’ve loved experimenting with Home Place’s grass-fed beef, pasture-raised pork and lamb products through their subscription service. I truly believe food tastes better when you where you got it from! Code CARA1 gives you 30% off your first box.
Serves 2
1 pound Home Place Pastures beef bottom
1 tablespoon olive oil
Salt + pepper
Handful fresh thyme + rosemary springs
1 shallot, chopped
1 cup carrots, chopped
1/2 cup celery, chopped
2 cups purple potatoes, chopped
1 cup beef broth
1/2 teaspoon garlic powder
1 teaspoon Worchestershire sauce
Heat olive oil in a large pot over medium-high heat. Dab the beef dry with paper towels and season all over with salt and pepper. Sear roast until browned on both sides, about 4 minutes per side.
Add herbs, shallot, and vegetables to a slow cooker. Transfer roast to center of the slow cooker. Pour beef and Worchestershire sauce over beef and vegetables. Sprinkle with garlic powder.
Cook for 4-6 hours on high or 6-8 hours on low. Slice roast and serve with vegetables and au jus.
