Rating: 4.5 stars 4.6
15 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Impress your family and friends with this delicious eye catching dish. The meat comes out very moist and delicious. Serve with pan gravy or applesauce.

Recipe Summary

prep:
15 mins
cook:
2 hrs 30 mins
total:
2 hrs 45 mins
Servings:
6
Yield:
1 roast
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • With a kitchen towel or paper towels, pat dry the pot roast. Turn roast fat side up. With a paring knife, cut deep slits between each rib. Stuff each slit with spinach and dried pineapple. Wrap the roast with butchers' twine to hold the meat together.

  • In a large bowl, stir together rosemary, parsley, poultry seasoning, garlic, garlic powder, onion powder, salt, cracked pepper, butter, and 1 1/2 tablespoons oil. Rub half of the mixture over the roast and inside the slits.

  • Heat 1 1/2 tablespoons oil over high heat. Sear the roast, turning to brown on all sides, about 5 minutes.

  • Transfer roast to a roasting pan fat side up; scatter carrots, potatoes, and onion around the roast. Pour remaining rub mixture over vegetables.

  • Roast, uncovered, in a preheated oven for 2 1/2 hours, until the internal temperature of the roast reads 145 degrees F (63 degrees C). Remove roast, cover with an aluminum foil tent, and let rest 20 minutes to 1/2 hour to ensure moistness. Slice along each rib, and serve with pan gravy.

Nutrition Facts

635 calories; protein 38.1g; carbohydrates 48.1g; fat 33.5g; cholesterol 126.1mg; sodium 495mg. Full Nutrition
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