Spring ramp pot roast from Victuals: An Appalachian Journey, with Recipes (page 59) by Ronni Lundy

  • ramps More Information

    Ramps, known as ramsons, wild leeks, wood leeks, and wild garlic (Allium tricoccum) are a member of the allium family, which includes garlic and onions. The perennial wild onion grows in early spring and is a much sought after favorite of wild foragers.

  • sorghum syrup
  • beef chuck roast
  • smoked Spanish paprika
  • baby new potatoes
  • EYB Comments

    See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • clcorbi on March 24, 2017

    No ramps to be had around here just yet, but Lundy provides an alternate option made with equal parts scallions and garlic, so that's what I made. We LOVED this pot roast! I didn't have sorghum syrup so I substituted molasses, but otherwise followed the recipe as written. I really loved how all the steps for the pot roast, gravy and potatoes are all written out in one block of text; it was so much easier to follow along like that than if they had been broken out into subrecipes. The gravy was definitely the best part for me, and I wish we'd ended up with even more of it. The only thing I'd do differently next time is to salt the potatoes a bit more aggressively; they don't get all the salt they need just from the braising juices.

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