Are you looking for a delicious pot roast with duck fat rosemary potatoes?
So my hubby has been asking for pot roast for quite some time now! But I was ignoring him also for quite some time because pot roast is just not my thing, meaning it is always dry and flavorless, and I really can’t handle flavorless food!
I have been helping my sister with her new baby, who is just the snuggly little nugget but also been running up and down the stairs doing what seems like endless loads of laundry, so simple comfort food dinners have been in order.
Sadly most pot roasts are made with bad-quality broth and canned soups full of yucky things, but the good news is that this one is completely healthy and with such a rich flavor! It’s better than any you can find in any local restaurant. The best part is that your home will smell magical, just trust me on that!
This dish has forever changed my mind about pot roast because this one is simply magical, tear-apart-with-a-fork goodness. Oh and don’t forget the roasted duck fat potatoes, for the win! Cooking with duck fat is high in beneficial unsaturated fats… and it’s delicious!
This has become one of my favorite ways to turn a regular weeknight into a special one. Who doesn’t love having a delicious pot roast with a great side dish – the crunchiest roast potatoes?! Even if you have never made one before, you’ll love how easy to make it is and what great flavor it has.
As you know from this easy recipe post for Pepperoni Pizza Pot Pie Soup, I absolutely love Bone & Co’s packaged bone broths, they are so simple to use and no spilling! Remember you can use the code “ColorfulEats10%OFF” at checkout to save 10%!
So follow these simple steps to make your own duck fat potatoes pot roast.
Weeknight Potato Duck Fat Pot Roast
serves 6
- 1 3 lb grass-fed beef chuck roast
- 2 tsp Celtic sea salt
- fresh cracked black pepper
- 1 tbsp butter
- 1 small red onion, thinly sliced
- 10 cremni mushrooms, sliced in half
- 4 carrots, sliced in bite sized pieces
- 1 1/2 cups good quality beef broth
- 1/2 cup good red wine
- 2 tsp fish sauce* or coconut aminos
- 3 large cloves garlic, crushed
- 1 tsp fresh rosemary, finely chopped
*I recommend Red Boat fish sauce, and don’t worry it won’t make your dinner “fishy” just provides really good umami.
Duck Fat Rosemary Potatoes
- 1 lbs baby potatoes
- 3 tbsp duck fat
- 1 tsp fresh rosemary, finely chopped
- 1 tsp Celtic sea salt
Directions
- Preheat oven to 325 degrees F.
- On the stove, warm a large dutch oven to medium heat. Salt and pepper roast thoroughly on all sides. Melt the butter in the pan. Sear for 4 minutes, flip to the other side and sear for an additional 4 minutes.
- In a small mixing bowl, whisk together the beef broth, wine, fish sauce, crushed garlic and rosemary.
- Add the chopped onions, mushrooms and carrots to the pan and pour the broth and wine mixture on top.
- Place the lid on the dutch oven and place into the oven.
- Bake for 3 1/2-4 hours or until the roast is very tender to touch with a fork.
- During the last 45 minutes or so of the baking time, prepare your potatoes. Line a rimmed baking sheet or pan with parchment paper and add the potatoes. Dollop the duck fat throughout the pan. Sprinkle the rosemary and sea salt on top. Place in the oven with the roast for 45 minutes.
- Once you remove the roast, turn up the oven’s heat to 400 degrees F. Continue cooking the potatoes for 15 minutes or until golden crust and soft.
- Serve and enjoy!
Tips to make crunchy potatoes:
My potato recipe is already so delicious, but if you want to make the absolute BEST roast potatoes, following these tips is the best way to get a crispy texture.
- To get extra crispy potatoes, boil the potatoes in plenty of water for 8-9 minutes.
- Place potatoes in hot olive oil in the oven for 25 minutes turning once or twice until they get a crunchy and crispy exterior.
- If you end up having leftover roast potatoes and don’t know what to do with them, you can make baked sweet potato skins filled with anything you prefer, like spicy beans and melting cheese with cream for delicious creamy insides.
- Cut your roasted potatoes into bite-sized chunks and toss them with smoked paprika, and drizzle over arrabbiata sauce, fresh thyme, and whole garlic cloves. Bake for 15 minutes.
- If you need to reheat and want crispy roast potatoes, place on a roasting tray and reheat them in a 400-degree oven; cover your potatoes with tin foil until warm, and then remove the cover for the last minutes.
- You can also use your air fryer! Place your potatoes in the air fryer basket and roast at 380 for 10 minutes; flip the potatoes and roast for ten more minutes.
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