Nourishing Herb Pot Roast Recipe

Megan Limon prepares a delicious and nutritious Herb Pot Roast. This is so rich and flavorful, you’ll want to make it again and again and again…

“I believe a balance of healing and high-quality meats is essential during postpartum. Our bodies enter postpartum depleted after birth an needs nutrients. While I do believe some bodies need less meat than others, I will always stand by the minerals and vitamins so strongly available in animal products. I always encourage eating with balance, meaning high-quality pasture-raised meats and local organic veggies and fruits. Sprouted grains, soaked beans…these are all ways we nourish our bodies. Here is the perfect example of balance – my favorite herb pot roast.” – Megan Limon

Megan specializes in assisting mothers with a modern holistic approach to postpartum healing and well-being. Her recipes are designed to provide the nutrition new mothers need to heal and thrive.

Megan loves this recipe because:

1. Nutrient-dense ingredients including gelatin, collagen, minerals, protein and fats
2. Easy digestible for the most upset belly after birth
3. Hydration courtesy of the sea salt I love to use, spring water, and natural minerals from the meat
4. Warm & filling for a grounding meal during sleepless nights

Nourishing Herb Pot Roast Recipe

By, Megan Limon

Servings: 4 – 5
Prep Time: 10 min
Cook Time: 1 – 2 hours

US Wellness Meats Shopping List: Chuck Roast, Beef Broth, Beef Gelatin

Ingredients for Herb Pot Roast:

• 1 – 3 lb beef chuck roast
• 2 tbsp olive oil
• 1 large onion, roughly chopped
• 2 cloves garlic, minced
• 6 whole carrots, sliced into 2-inch pieces
• 1 cup beef gelatin
• 2 cups beef broth
• 1 tsp dried thyme leaves
• 1 tsp dried rosemary
• Sea salt and pepper to taste

Instructions for Herb Pot Roast:

1. Preheat oven to 275 degrees.
2. Season chuck roast with sea salt and pepper.
3. Heat a Dutch oven over medium heat and add 3 tablespoons of olive oil.
4. Toss in your roughly chopped onions and saute them until they begin to turn brown.
5. Add the garlic and let cook for about 30 seconds.
6. Remove the onions and garlic to a plate.
7. Toss the carrots into the Dutch oven for a couple of minutes, then remove.
8. Add 1 tbsp of olive oil to the Dutch oven. Place the meat in the Dutch oven and brown it for 1 minute on all sides. Remove the roast to a plate.
9. Pour beef gelatin into Dutch oven to deglaze and scrape the bottom with a whisk. Place the roast back into the Dutch oven and add enough beef stock to cover the meat halfway.
10. Add the onion, carrots, thyme, and rosemary. Put the lid on and roast in the oven for 1-2 hours.
11. I started to watch my roast at 1 hour because mine had less fat marbling.
12. Once the meat is tender and easily flaked with a fork, then it’s ready to eat. Enjoy!

This time of year in the Midwest, we can truly say that nothing hits the spot more than a nutrient-packed beef pot roast. No matter where you call home, this recipe is a must-try! For this and more delicious recipes, make sure to check out the US Wellness Meats Discover Blog today!

---