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Whole, unpeeled carrots cooked with the roast are a great flavor and presentation addition to this dish. This dish can also be cooked in a crock-pot.




Ingredients:

• 3 lbs. Pot Roast


• 1 Purple Onion, sliced


• 1/3 C Herbs De Provence


• Frantoio Extra Virgin Olive Oil

Preparation:

Coat bottom of large pan with Frantoio EVOO. In a bowl combine Herbs De Provence with about 1-2 T Frantoio EVOO, you want just enough to get the Herbs moist and �sticky�. Coat outside of roast with herb rub; be sure to fill in any crevices or cracks on the meat�s surface. Place in pot and bake as you normally would. Once cut and plated drizzle Frantoio EVOO, Herbs De Provence and Alaea Hawaiian Sea Salt over the plate. Whole, unpeeled carrots cooked with the roast are a great flavor and presentation addition to this dish. This dish can also be cooked in a crock-pot.