Super tender herb and fig pot roast recipe: In a pot, roast, figs? It’s an amazing pairing. Figs have a rich, dark flavor and are very sweet. The soft, slow-roasted pot roast pork is ideally complemented by the figs that have been simmered in red wine.
Additionally, they give the boiling liquid a thickness that results in the most delectable sauce. The recipe is elevated by the addition of fresh thyme and rosemary, which give it an herbal richness.
super tender herb and fig pot roast recipe
Ingredients
- 1 + 1 teaspoons salt, divided
- ½ + ½ teaspoon ground black pepper, divided
- ¼ cup flour
- 1 (3–4-pound) chuck roast
- 1 tablespoon olive oil
- 1 medium yellow onion
- 1 carrot
- 3 cloves garlic
- 1 cup beef broth
- 1 cup red wine
- 1 tablespoon browning liquid
- 2 tablespoons brown sugar
- 1 + 1 cups dried figs, divided
- 1 bunch thyme
- 1 bunch rosemary
Nutrition
- Calories per serving: 758
- Total Fat: 24.1 g
- Saturated Fat: 8.6 g
- Trans Fat: 0.9 g
- Cholesterol: 238.8 mg
- Total Carbohydrates: 44.8 g
- Dietary Fiber: 5.9 g
- Total sugars: 23.7 g
- Sodium: 997.1 mg
- Protein: 83.6 g
Directions
- Set the oven temperature to 325°F.
- In a large basin, mix the flour with half of the salt and pepper.
- After adding the chuck roast to the bowl, thoroughly coat it in flour and shake off any extra.
- In a big Dutch oven, preheat the oil.
- Place the chuck roast in the pan and sear it for three minutes on one side, or until it turns golden.
- After flipping, sear for three minutes on the opposite side. Taking it out of the pan, remove the roast and discard the drippings.
- Roughly chop the onion, carrot, and garlic while the roast is cooking.
- Fill the Dutch oven with the coarsely chopped vegetables.
- Saute for 3–4 minutes, or until fragrant and slightly softened.
- To deglaze the brown parts, add the red wine, browning liquid, and beef broth to the pot.
- Stir in the brown sugar, half of the figs, and the remaining pepper and salt. Until the sugar dissolves, stir.
- Stir in the bundles of herbs and the chuck roast. Heat till boiling.
- Put a lid on the saucepan and put it in the oven that has been prepared. Bake for fifteen minutes and two hours.
- Bake for one more hour at a temperature of 250 F in the oven.
- After taking the pot out of the oven, let it cool to room temperature for fifteen minutes.
- After taking the herb sprigs out of the pot and discarding them,
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FAQs And QuestionsÂ
What cut of meat is best for herb and fig pot roast?
- For this recipe, any kind of roast will work great. Chuck roast, eye of round roast, and rump roast are a few of the most well-liked beef roasts. For even more taste, though, you can also use the bone-in rib roast.
- The meal gains even more complexity from the bones. The sirloin top roast would be a more costly choice. If these pork slices aren’t cooked slowly, they will all be tough.
- They contain a great deal of connective tissue, which is broken down and made soft by the lengthy cooking process. The majority of these cuts have a rich flavor. Some contain more fat than others.
- A roast will usually have more flavor the more marbling (fat streaks) it has. Select the one that fits your budget and looks the freshest. Given the size of the meat, most of these cuts are reasonably priced.
What should I serve with the herb and fig pot roast?
- Roasted figs and herbs make a juicy, smooth, and sweet dish. Nothing compares to the wonderful depth of flavor that the figs bring.
- This is the kind of meal that requires a topping to adequately absorb all of its deliciousness. Any type of potato works well with pot roasts every time.Of all the potato varieties, mashed potatoes are perhaps the best option.
- The delicate, slow-cooked meat is served on a bed of creamy, buttery mashed potatoes. Similarly, the dish’s creamy polenta will pair nicely with it and serve as a vehicle for all of its flavorful richness.
- Sourdough bread with a crusty texture expertly removes the last bits off your plate without letting any go.
