Pot roast is a simple, wholesome meal — one my family turns to on cool Fall and Winter nights. Yet despite it’s simplicity, I’m always looking for new twists on this savory family favorite.
Sometimes I’ll add ginger, red curry, and peanuts and call it a Thai pot roast. Other times I’ll add in green chiles, cumin, garlic, and chipotle peppers and call it a Mexican pot roast.
But until I saw this recipe for Pot Roast with Apples, Sweet Potatoes, & Prunes in my friend Jenny’s new cookbook, The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle, I had never imagined returning to traditional “sweet meats” by seasoning my roast with allspice, coriander, and cloves.
The result was both savory and mildly sweet — and utterly satisfying. You will love this!