Nothing says cozy fall dinner like a perfectly cooked roast, complete with warm, seasonal flavors. Give this recipe a try for a warm, tender roast that is sure to warm you up on a chilly fall day!
Ingredients
For the Roast:
- 3-4 lb chuck roast (or your choice of pork shoulder, leg of lamb, or rib roast)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp sage, chopped
- Salt and pepper to taste
- 1 cup beef or chicken stock
- 1 cup dry red wine (or apple cider for pork)
For the Vegetables:
- 4 large carrots, peeled and chopped
- 3 parsnips, peeled and chopped
- 2 sweet potatoes, peeled and cubed
- 1 onion, quartered
Instructions
1. Prepare the Roast
- Preheat your Oven: Preheat your oven to 300°F (150°C).
- Season the Meat: Generously season the roast with salt, pepper, minced garlic, rosemary, thyme, and sage. Let the meat sit for at least 30 minutes at room temperature to allow the flavors to penetrate.
- Sear the Roast: Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
2. Prepare the Vegetables
- Toss in Oil: While the roast sears, toss the chopped carrots, parsnips, sweet potatoes, and onion in olive oil, and season with salt and pepper.
- Add to the Pan: After searing the roast, surround it with the prepared vegetables in the same pan.
3. Cook Low and Slow
- Add Liquid: Pour the beef stock and red wine (or apple cider) into the pan. This will keep the meat moist and add depth to the flavor.
- Roast: Cover the pan with a lid or aluminum foil and transfer to a preheated oven at 300°F (150°C). Cook for 3 to 4 hours, or until the meat is tender and falls apart easily with a fork. For larger cuts, adjust the cooking time as needed.
- Check the Temperature: Use a meat thermometer to ensure the roast reaches the correct internal temperature:
- Beef: 135°F for medium-rare, 145°F for medium
- Pork: 145°F
- Lamb: 135°F for medium-rare, 145°F for medium
4. Rest and Serve
- Rest the Meat: Remove the roast from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, making the meat more tender.
- Serve with Vegetables: Arrange the vegetables around the roast and spoon the pan juices over the top for extra flavor.
Optional Fall-Inspired Sauce
- Apple Cider Gravy (for pork): Reduce 1 cup apple cider with ½ cup stock and 1 tbsp butter until thickened for a sweet and savory gravy.
- Red Wine Reduction (for beef or lamb): Simmer 1 cup red wine with 1 cup stock and 1 tbsp butter until reduced by half, then drizzle over the roast.
Tips for the Perfect Roast:
- Sear First: Always sear your meat before roasting to create a caramelized crust.
- Cook Low and Slow: Roasting at a lower temperature ensures tenderness.
- Use a Thermometer: A meat thermometer guarantees your roast is cooked to the perfect doneness.
- Let It Rest: Resting the meat keeps it juicy when sliced.
Enjoy this hearty, seasonal meal with family and friends, and don’t forget to stop by Gartner’s Meat Market to pick up the perfect cut for the ultimate fall roast!