Pot Roast was always a comfort food growing up, as Mom would cook it on Sundays once per month or so…and it would always smell so good! Our very first recipe was for a Rosemary Tamarind Beef Pot Roast, and frankly, going a year between roasts is just too long. So, we decided to make a roast with Mutton, and we decided to season it liberally with herbs and spices on the top and bottom before cooking.
Keep a bottle (or flask) of Worcestershire sauce on the table when you serve this. It’ll come in handy and extra-enhance the flavour!
Time: 2 Hours
- 1.5 pound Mutton (or lamb) Roast…Beef will work too
- Seasonings (Add or subtract per your tastes and what you have on hand)
- Onion Powder
- Coriander Seeds
- Red Pepper Flakes
- Celery Flakes
- Pot Roast Veggies
- Baby Potatoes
- Preheat your oven to 275 degrees F
- Take your roast, and liberally season the bottom of it. Then, place it bottom side down in your Dutch oven, and season the top.
- Put the lid on your Dutch oven, and place in the oven for about an hour.
- Towards the end of the hour, peel and cut your carrots, cut your onion, and wash your potatoes.
- After the hour, remove the Dutch oven and your pot roast from the oven, and add in your veggies around the side. (Note, you’ll need to adjust the time upward on the initial roasting if using a bigger piece of meat)
- Put the lid back on, and stash everything in the oven for another hour.
- Pull everything out, let your pot roast sit for 5-10 minutes, and then slice.
- Plate, devour, and enjoy!