If you’ve ever had a brisket or roast where the meat literally melts on your tongue you’ll know why that even though a good roast can take 3-5 hours, it’s more than worth it.

This recipe is an adaptation of a few different recipes I’ve tried over the years that’s really delicious and really flexible. Because of YouTube policies I had to make it into a 3 part series, and by the time you finish watching you’ll have the roast in the oven and it’ll be ready to go. Alternatively, you can skip below to the recipe to get a feel for what’s involved.

Savory Pot Roast Part 1

Savory Pot Roast Part 2

Savory Pot Roast Part 3

Recipe

Ingredients

• one large rump roast or similar piece of meat (a bottom layer of fat is good)
• 6 cloves garlic
• 4 tbsp + 4 tbsp olive oil
• 1 tbsp salt
• 1 tsp rosemary, minced (fresh is better but jar is ok)
• 3 large or 5 medium potatoes
• 2 regular cans of stewed or crushed tomatoes
• 2 medium onions
• 2 beef or vegetable bullion cubes or equivalent broth
• 2 1/4 cups of water (alternative: 2 cups of red wine)
• 3 bay leaves
• 1/4 cup ketchup
• 1/3 cup worchestire sauce
• seasoning salt and pepper (optional: note if you add more than one of the following you might need to allow for more liquid to cook with)
• 3 large stalks celery, chopped
• 3 large peeled carrots, chopped
• large handful of okra

Directions

1. Peel and mince garlic, place in bowl. Using spoon, mash 1 tbsp salt together with garlic, add rosemary and mash some more until relatively smashed and salt seems mostly absorbed. Add in 4 tbsp olive oil, stir and set aside.
2. Season all sides of meat with seasoning salt and pepper. Then in a large pot that you’ll be cooking the whole dish in, add the second 4 tbsp olive oil and fry most sides of the meat until a brown crust is formed.
3. In the meantime, wash and cut potatoes into 1 inch square chunks (peel if desired) and peel and cut onions into quarters. If you’re adding any other vegetables, prepare them now as well.
4. Once meat is browned, add in all desired vegetables to cooking pan. Add in 2 1/4 cups water, crushed bullion cubes (or equivalent broth or red wine), the canned tomatoes, worchestire sauce and ketchup (even though I forget to add the ketchup until halfway through in the video). Spoon the garlic/rosemary mixture on top of the meat and place bay leaves around sides.
5. Bake at 350 degrees for 3-5 hours depending on the amount of vegetables and the size of the meat. Check ever hour or so and either turn or baste meat. You’ll know it’s done when a fork very easily slips in and out of the meat.
6. After the meat is done cooking, remove pot from oven and remove meat to rest. In the meantime, remove vegetables (as well as you can) to separate dish. Place pot with juices only on stove and boil until sauce is reduced to your liking, usually about half.
7. While sauce is reducing, after letting meat rest for 3-5 minutes, slice into desired size chunks - the meat should come apart easily. Afterwards, remove sauce and pot from heat, add in meat, stir to coat, add in vegetables and stir to mix.

It really isn’t that complicated and it’s totally worth it. Make sure you start making this dish before you’re hungry however because the smell coming from the oven for 3 hours is going to torment you if you’re starving!

If you come up with any awesome variations on this recipe, things to do with the leftovers or an even better delectable pot roast recipe please let me know, I love to try new things!

You know that delicious Southwest sauce you get at some restaurants served up with things like seasoned fries, baja chalupas or Subway sandwiches?

If you love it as much as I do, you’ll be happy to know the To Taste crew (ie. my girlfriend and I) have done some investigation for you and the results are delectable. Here’s 5 new ways to serve up this delicious sauce:

1. mix it in with shredded chicken, corn and black or kidney beans and eat with tortilla chips or inside a pita
2. mix it in with tuna instead of the standard mayo and relish fare
3. use it as a dipper for celery and carrots
4. toss it in a salad (especially with spinach)
5. serve it up with some hot Texas-style eggrolls - it was made for this dish

Here’s how to make it:

And here’s the original recipe on allrecipes.com.

Remember, alter the recipe to your own taste, and if you come up with something mouthwatering or a new way to eat the original - make a silly video about it and link back to it here!