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Summer Pot Roast

Summer Pot Roast

Whoever said roasts were only for cooler weather had clearly never tried this Summer Pot Roast recipe. Created by Farmer & Foodie collaborator, Lindsey McClave, this recipe is sure to satisfy all of your hearty roast needs with a summer spin!


Serves 4-6

+ 3 lb rump roast

+ 1 tbs dried oregano

+ 1 tbs dried basil

+ zest from 1 lemon

+ 1/2 tsp salt

+ 1/4 tsp black pepper

+ 1/2 tsp red pepper flakes

+ 2 tbs grapeseed oil

+ 3 cups dry white wine

+ 3 cups unsalted chicken stock

+ 3 large carrots, chopped in half

+ 1 large onion, quartered

+ 1 head garlic, sliced in half lengthwise

+ 1 bunch parsley - 1/4 bunch minced, remaining parsley tied together with twine

+ 1 bay leaf

+ 6 small to medium carrots, chopped in 1-2 inch pieces

+ 1 large squash, chopped in 1-2 inch pieces

+ 1 small bunch leeks, sliced lengthwise

+ 1 pint cherry tomatoes

+ 2 tbs butter

+ 1 cup quinoa, rinsed

+ 1 tsp olive oil



Preheat oven to 300°. Bring rump roast to room temp & pat dry. Mix oregano, basil, lemon zest, red pepper flakes, salt, & pepper together. Add grapeseed oil to form a paste. Rub paste over all sides of roast. 

Heat a dutch oven over medium-high & add 1 tbs grapeseed oil. Once hot, place roast in the pot & sear for 3 minutes on both sides. Pour wine & stock around roast & add large carrots, onion, garlic, parsley bunch, & bay leaf. Bring to a simmer, cover, & transfer to the oven. Cook for 3 hours for a 2.5lb roast (add an additional 1⁄2-1 hour cooking time for each extra pound meat). 

Remove pot from the oven & set on stove. Transfer roast to a plate & strain broth into a large bowl. Discard veggies. Move 2 cups of broth to a separate bowl & set aside for quinoa. 

Move roast back to dutch oven & add remaining broth along with peeled carrots, squash, & leeks. Return to oven & cook for an additional 20-30 minutes until the vegetables are tender. Remove from oven & place roast on a cutting board. 

Bring broth and veggies to a boil & then drop heat. Add tomatoes and simmer for 10 minutes, until sauce has reduced. Turn off heat & stir butter into the sauce. Taste for seasoning & add additional salt & pepper if desired. 

While the vegetables are cooking, warm a medium pot over medium heat & add 1 tbs olive oil. Add quinoa & toast for 2 minutes before adding reserved 2 cups broth along with 1⁄4 tsp salt. Bring to a boil, cover, & reduce heat to a simmer. Cook for 15-20 minutes until broth has been absorbed. Remove from heat & keep covered until ready to serve. 

Use forks to shred meat into large chunks & return to the pot. Serve warm over quinoa & garnish with minced parsley.


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