Pot Roast Recipe with Apples, Sweet Potatoes and Prunes

This Pot Roast recipe adds spices to the natural sweetness of grass-fed beef.

| February 2014

The Nourished Kitchen (Ten Speed Press, 2014) celebrates the traditions of homemade cooking—techniques that have been forgotten in modern times. Jennifer McGruther is a food educator and advocate for farm fresh foods, and she has become a respected authority on farm-to-table cooking. Featuring 175 recipes for traditional, wholesome foods, this book will take you back to the basics of American cooking. Excerpted from “From the Range”, this Pot Roast recipe includes apples, prunes, and sweet potatoes that bring out a subtle spiciness. 

Apples, sweet potatoes, and prunes complement grass-fed beef’s natural, if subtle, sweetness in this simple pot roast. My family relies on pot roasts frequently, particularly in the fall and winter, when one roast might feed us for several meals.

Nowadays, spices like allspice and cloves seem relegated to baked goods and desserts, though they have traditionally been used to season meats in addition to sweets. I like the way their sweet spiciness forms a bridge of flavors between the beef, apples, sweet potatoes, and prunes in this dish. If you can’t find hard cider for this pot roast, substitute sweet apple cider.

Pot Roast Recipe with Apples, Sweet Potatoes and Prunes

• 2 teaspoons finely ground unrefined sea salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1 rump roast (about 4 pounds)
• 3 tablespoons lard or tallow
• 1 yellow onion, quartered
• 3 apples, peeled, cored, and quartered
• 3 large sweet potatoes, peeled and chopped into 1-inch pieces
• 2 cups pitted prunes
• 4 cups Beef Bone Broth (see below)
• 2 cups hard apple cider 

1. Preheat the oven to 275 degrees F.

2. Measure the salt, pepper, allspice, coriander, and cloves into a small bowl, then whisk them together to form a spice rub.

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