Pot roast was on sale this week. Of course, I grabbed one. I wasn’t sure how to cook it. I didn’t feel like the traditional crockpot recipe that I always do. So I decided to look at what was left in my herb garden. It is still going strong. I cut sprigs of rosemary, oregano, and sage. I tucked them under the meat ties. Then I added onions and a few cloves of garlic. I also placed carrots and celery in the bottom of the pan.
I know it’s such a simple preparation, but I tell you, the house smelled heavenly as it cooked. It took about 2 and a half hours. I added a little white wine to the drippings with a pack of brown gravy to make the perfect gravy to top it off. It was fantastic.
I am sure going to miss my herb garden as the weather gets colder. I only went outside on a whim and was shocked to see my herb garden still thriving. It was such a nice (and yummy) surprise.