Adina Yakkov
Rosemary Pot Roast with Roasted Potatoes
There’s something about rosemary that elevates every dish. Its distinct pine-like fragrance and earthy flavors, especially when paired with red wine and garlic, add incredible depth to this roast. Warm, hearty, and bursting with flavor, this dish is perfect for any family gathering or Shabbat dinner. Slow-cooked to melt-in-your-mouth perfection, the aromatic infusion of fresh rosemary, garlic, and red wine will quickly make this a family favorite.
Ingredients:
- 2-3 lb. French roast
- Salt and pepper, to taste
- 6 white onions, sliced
- 5 tbsp canola oil
- 1 cup red wine
- 1 tbsp mustard
- ½ tsp lemon zest
- 8 cloves garlic, minced
- ¼ cup brown sugar
- 4 twigs fresh rosemary or ½ cup dried rosemary
- ¼ cup red wine vinegar
- 2 lbs. Yukon Gold potatoes
- Maldon flaky salt, for garnish (optional)
Instructions:
- In a large pot, heat 3 tablespoons of oil over medium heat. Add the sliced onions and sauté until softened, about 5-7 minutes.
- Pat the roast dry with paper towels and generously season it with salt and pepper on all sides.
- Place the seasoned roast on top of the sautéed onions. Sear the roast for about 5 minutes on each side, until browned.
- Pour in the red wine, lemon zest, mustard, garlic, brown sugar, rosemary, and red wine vinegar. Add enough water to the pot so the liquid comes up about an inch to the top of the roast. Cover and bring to a boil.
- Once boiling, lower the heat to a simmer (low-medium flame) and cook for 3-4 hours. Check occasionally to make sure the liquid hasn’t evaporated. If the liquid level falls below the roast, add 1-2 cups of water at a time to keep it from burning. By the end of the cooking time, the liquid should be about halfway up the roast.
- While the roast is cooking, scrub or peel the Yukon Gold potatoes. Cut them into halves or wedges. Toss the potatoes with 2 tablespoons of oil, salt, and pepper, then spread them evenly on a sheet pan.
- Bake the potatoes at 350 degrees Fahrenheit for 20 minutes, covered. Flip them 1-2 times during cooking to ensure they cook evenly. After 20 minutes, uncover the potatoes and bake for an additional 10 minutes, until golden and crispy.
- During the last 10 minutes of cooking the roast, add the potatoes to the pot, allowing them to absorb the flavors of the roast.
To serve, arrange the roasted potatoes along the outer edges of a wide, rimmed dish. Place the roast in the center. Spoon the flavorful liquid over the roast and potatoes. Top the roast with the cooked onions and garnish with fresh rosemary and Maldon flaky salt (if desired).