Things You'll Need:
- Large pot roast
- Fresh rosemary sprigs
- Garlic cloves
- Sharp knife
- Shallow bowl or dish
- Kitchen shears
- Cutting board
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Step 1
Place the floured and seasoned pot roast in a shallow bowl or dish. Use your fingers to strip the leaves off the fresh rosemary. Discard the woody stems and chop the leaves with kitchen shears.
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Step 2
Place the fresh garlic on the cutting board, and press the tines of a fork, rounded side down, over the garlic. Press the fork down into the garlic. The garlic will pop, and the peel will slide off easily. Cut the garlic into thin slices with a sharp knife.
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Step 3
Cut several slices into the top of the pot roast, cutting at least an inch into the meat.
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Step 4
Poke a bit of fresh rosemary into each slit with your finger, pushing it down into the meat.
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Step 5
Follow with a few slices of garlic, pushing them into the slits along with the fresh rosemary. Turn the pot roast over, and repeat the process on the other side.
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Step 6
Finishing preparing and cooking the stuffed pot roast as directed.
