Herb Infused Pot Roast with Black Garlic

This herb infused pot roast is rich, comforting, and deeply savory. Slow cooking brings out the natural tenderness of the meat, while black garlic adds a layered umami finish that feels both rustic and elevated. It is a memorable main dish that shines when served with creamy polenta.

Ingredients

Olive oil, 1 tablespoon
Beef roast, 5 pounds, boneless or bone-in
Salt and black pepper, to taste
Boiler onions, peeled, 15
Garlic cloves, minced, 4
Black garlic cloves, 5
Beef broth, 2 cups
Red wine, 1 cup
Rosemary, 1 sprig
Thyme, 5 sprigs
Bay leaf, 1
Carrots, peeled and cut into 1½ inch pieces, 4
Celery stalks, cut into 1½ inch pieces, 2
Fresh Italian parsley, chopped, ¼ cup

If available, elk or venison roast is an excellent substitute.

Instructions

For the pot roast
Preheat the oven to 300°F. Heat the olive oil in a large oven safe pot over medium high heat. Pat the venison dry and season generously with salt and pepper. Sear the venison on all sides until deeply browned.

Add the boiler onions, garlic, black garlic, beef broth, red wine, rosemary, thyme, and bay leaf. Bring to a gentle simmer, cover with a lid, and transfer to the oven. Cook for two hours.

Add the carrots and celery, cover again, and return to the oven for another two hours, until the venison is tender and easily pulls apart. Remove the venison from the pot and gently shred into large pieces.

To finish
Serve the venison over creamy polenta, spooning the rich cooking liquid over the top. Garnish with fresh parsley and serve warm.

Serving Suggestion

This dish pairs beautifully with creamy polenta, which balances the richness of the roast and captures the savory pan juices.