Pot roast is one of the first things a lot of people make when the weather cools. It’s easy, comforting, and a perfect start to the fall and winter. Most recipes are fairly easy and similar, and for good reason. Sometimes you want something a little different, though, and that’s what you get here.
This is still very much the same comfort food you’re used to — there are onions of course, and tender, fall apart beef. But there are also some diced tomatoes, green peppers, and a flavorful spice in the form of Ava Jane’s Kitchen Blackened Fish seasoning blend. It’s a nice, robust blend that is great for fish, but I might argue that it’s better for a pot roast.
You can make this in your oven or slow cooker, but don’t skip the searing of the meat in the beginning. It’s crucial to developing a rich, caramelized flavor that makes pot roast so good. There’s not a lot of hands on time for a pot roast, but that little bit is totally necessary.
Like any pot roast, leftovers are delicious the next day, so don’t be afraid to get the bigger roast if you have the choice. Make this on a chilly night when you just want to veg out on the couch with a blanket. You’ll be glad you did.
- Preheat oven to 275 degrees F.
- Season the pot roast generously with the Ava Jane’s Kitchen Blackened Fish spice blend.
- Heat a large Dutch oven over medium high heat and add the Ava Jane’s Kitchen Avocado Oil.
- Sear the roast until well browned and caramelized on all sides. Remove from pot.
- Add the onions and peppers and cook until softened.
- Add the tomatoes, with juices, and scrape the bottom of the pot.
- Add the roast back to the pot, with the garlic, broth, and herbs.
- Cover and bake for 4-6 hours, or until roast is falling apart with a fork.