Summer's Pot Roast

Summer’s Pot Roast


  • 2 lb chuck roast
  • salt and pepper to taste
  • 1 Tbs canola oil
  • 1 Tbs butter
  • 2 cups onion, chopped
  • 2 tsp fresh thyme
  • 2 t fresh marjoram (or oregano works, too)
  • 1 sprig of rosemary
  • 1 cup beef broth
  • 2 cup chopped carrots
  • 2 cup chopped onions


Sprinkle salt and pepper on roast. Brown roast on all sides in hot oil and butter in a large Dutch oven over medium heat. Remove roast and sauté onions for about 8 minutes. Return roast to pan. Add herbs and broth, cover, and bake in the oven for an hour at 350. Add carrots and onions. Cover and bake for another hour, or until the meat and vegetables are tender. Remove roast and vegetables to serving platter. Serve with a salad with all those CSA greens!

Recipe submitted by CSA member Summer Hill Vinson.