It seems that everyone has their own way to make pot roast, but this one is a little different and super flavorful. My friend, Brooke shared this recipe with me years ago and it has been the one I use every time I make a roast. It comes out very tender and juicy, with plenty of pan drippings.
After chopping the rosemary leaves and mincing the garlic, combine the kitchen salt, rosemary and garlic and form a paste.
Take half of the mixture and rub it into the lean side of the brisket or roast.
Flip the roast over and use the remaining paste and rub down the other side. Leave roast fat-side-up.
Notice that the roast has shrunk quite a bit. But look at the golden, caramel color. I can almost taste the rich jus right now!
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