Melt-in-Your-Mouth Pot Roast

with English Style Roasted Potatoes in Duck Fat, Finished with a Tasty Beefy Gravy and Rosemary Salt

Growing up in the late 70’s/early 80’s, my mom always made something special on Sunday. Her soups were out of this world, but to be honest the smell of a pot roast in the oven made me the most excited.

Mom would use the good old Lipton Onion Soup Mix on top of usually a London Broil cut of beef. It would braise in the oven and fill the house with that beefy, oniony scent that immediately made me feel loved.

When my own children were growing up, it was something I liked to make on Sunday. The football game on in the background, while I peeled potatoes and thickened the gravy. I typically paired it with green beans. I don’t know why, but that is always my go to veggie with roasted things.

Fast forward to my husband Scot. He is game to eat almost anything (except lima beans and cilantro) but he loves traditional dishes like roast chicken or pot roast. He is originally from New England and the dish, Yankee Pot Roast, can be seen on many restaurant menus or in regional cook books. For me a typical Yankee Pot Roast was tender but still sliced.

When the weather starts to get a bit chilly, I love to do a braise in the oven. There is something about slow cooking a meal that makes me feel cozy. The smell permeates the house and memories come flashing back.

So I made a pot roast. The smell was hitting all the notes, but the flavor of the jus fell flat. I added more salt and pepper and it still was missing something. So I added a bit of this and a touch of that and ta-da……It was exactly what I was dreaming about!

In the past, I would typically serve this with mashed potatoes and call it a day but this time, I went with an English Style Roasted Potatoes with my own spin. I saw actress Emily Blunt, make this type of potato with Ina Garten and tucked it in my “to-try” list.