Holiday Pot Roast: A Recipe for Festive Feasting

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is leaner, while chicken thighs are more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice offers a non-alcoholic option, while cooking wine is budget-friendly.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while bouillon is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is less expensive.

Peel the carrots and wash the potatoes.

In a bowl, mix a couple of teaspoons of brown sugar.

Season the pot roast with the brown sugar mixture.

Heat infused olive oil in a cast iron skillet over medium heat.

Brown the pot roast on all sides for about 3-4 minutes each side.

Remove the roast from the skillet and set aside.

Add soy sauce and better than bouillon beef to the skillet, mixing well.

Pour the mixture into a crock pot.

Place the browned pot roast into the crock pot.

Add cut carrots and potatoes around the roast.

Add sprigs of rosemary on top of the roast.

Cover the crock pot and set it to cook on high for 6 hours.

Cooking Techniques

Equipment Needed

Spice Level: