Check out my previous blog post here, to learn more about cooking with essential oils and some tip and tricks!
It's mid August and still BLAZING hot here on the Central Coast of California and I am SOOO ready for fall. So I decided to make my favorite fall meal, diffuse a fall blend of cinnamon bark, and thieves, in the diffuser and pretend that the weather is cooler outside and everything pumpkin spice has already hit the shelves!
I had this AMAZING pot roast that I made from Jen at So Damn Delish.
But I added a little twist to this pot roast recipe by adding rosemary instead of my usual thyme. And to add some extra savory flavor I added rosemary essential oil which kicked it up a notch and added the perfect flavoring to the potatoes and carrots.
Rosemary Pot Roast
Yield 4-8 Servings
This rosemary vitality oil infused braised beef roast is an easy one-pot meal that is downright comfort food.
- 2-3 lb Beef Chuck Roast
- 1 cup flour, for dredging
- 1 bag of carrots
- 1 drop rosemary vitality oil
- 1 drop oregano vitality oil
- 3 garlic cloves
- 1 large yellow onion
- 3-4 cups beef broth
- 1 cup red wine (shiraz or cabernet) *
- 2 Tablespoons worcestershire sauce
- 1 sprig rosemary (optional)
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 bay leaf
- salt and pepper, to taste
For the Roast
- Preheat oven to 275 degrees.
- Dry roast with paper towels. Liberally season with salt and pepper.
- Place flour on plate, season flour with half the spices. Dredge seasoned roast on all four sides through the flour. Set aside.
- Heat 1 Tablespoon olive oil in dutch oven (or ovenproof pot) on medium-high heat. When hot add roast and sear all four sides for 2-3 min per side**. Set roast aside on plate.
For the Carrots, Onion, & Garlic
- Heat 1 Tablespoon olive oil in dutch oven (after searing roast) over medium high heat. When hot add garlic, onions, and carrots. Sauté for 4-6 minutes- or until onions are translucent, stirring occasionally.
- Add all the extra flour to the pan, Add DRY red wine to deglaze pan, scraping up the small bits. Bring to a boil and cook for 2 min.
- Add beef broth, add both drops of oil, worcestershire, dried thyme, sage, bay leaf, and salt and pepper (to taste).***
- Submerge roast into liquid, carrots, onions, and garlic. Place lid on dutch oven.
It all Comes Together
- Cook for 2-3 hours in oven (our 2lb roast took 2 hours), or until meat falls apart with fork.
- Remove from oven and let sit for 20 minutes. Serve. ****
* if you do not have wine on hand or just want to omit it all together you can use 1 cup beef broth in its place.
** you may want to turn on your oven fan while searing the roast.
Below are some of the steps in photos to help a little...
Comment below your favorite fall recipe, I would love to try some new ones out!