Dutch Oven Pot Roast

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Is anybody else making Pot Roast in the middle of the summer? Raise your hand. I’ve been struggling so much with my herb garden lately I keep moving it around (it is in a raised planter-bed) to see where it wants to live and I finally got it in the right spot. One where it can’t be bothered by bugs or critters and that place is… outside my garage! As much as I tried to keep in in my backyard, it was affected by the lack of sun (my yard is covered by the shade of very tall, old trees) and the crazy rolly pollies. They like to eat everything!

Anyway, all this just to tell you how excited I was to finally be able to harvest my herbs and how delicious and fragrant would make this Pot Roast. I used a big bundle of Rosemary and Thyme and it was perfect. I didn’t care it was 85 Degrees outside, I enjoyed every bit of it. The herbs infused the meat and vegetables in a wonderful way, there’s nothing better than cooking with fresh herbs, they are amazing! No wonder bugs and critters can’t stay away from them.

Find recipe below!


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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