From Our Farm to Your Table

Pot Roasts

Tue, 2015-01-27 18:24 -- tmdowney

Three ways to cook a Pot Roast.


A Miles Smith Farm Pot Roast of your choice
Celery, cut into large chunks
Onion, chopped in wedges
Fresh garlic, 1-4 cloves, slivered
Root Vegetables: Potato, Carrot, Parsnip, Rutabaga or other root vegetable, cut in large chucks or nearly whole
Basil, Parsley
Salt & Pepper



Poke a hole into the roast with the tip of a sharp knife and insert the slivered garlic into the holes. Do this all over the roast until all the garlic slivers are used.
Place the Roast into your pot of choice.  Add salt, pepper, basil and Parsley.
Add 1 cup of water to pot.

For Crock Pot:
Add all the veggies around the the roast. Add the water and herbs. Cover. Turn to Low.
Off you go, dinner will be ready in about 8 hours!

For Dutch Oven:
Add all the veggies around the roast. Add water and herbs, Cover. Place in 325F oven.
Check every hour for enough water in pan.  Test roast for doneness using a meat thermometer. in about 3-4 hours.

Pressure Cooker:
Put oil in the pot and braise the roast in the pressure cooker with the lid off

Add herbs and water to the roast. Cover and bring to maximum pressure. Estimate time at 20-25 minutes per pound (40 minutes for Brisket) after the cooker has reached maximum pressure.  

Cool down pressure cooker when to the point you can open it, open cooker and add vegetables. Reseal and bring up to temperature and finish the roast with the vegetables (approximately 3-5 minutes at maximum pressure.)

Any way you choose to cook your pot roast, is simple and creates a great meal!


Looking for more information on the type of roast to prepare?

Read "The Roast for Pots" blog!

Recipe Type: 

Farm Store Specials

Check out our Specials

 We offer specials each month.

On-line Orders

Ordering Food On-line

Order On-Line

Now you can place your farm-share... read more