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Classic Pot Roast

@arecipe.bsky.social

This pot roast recipe is even better than your mom made.

Ingredients

  • 1 ea. (2 ½ pounds / 1.1 kg) bottom round roast
  • ½ cup beef broth
  • 6–8 cloves garlic, smashed and minced
  • Kosher salt
  • Freshly-ground black pepper
  • ½ cup red wine
  • ¼ cup tomato juice
  • 3 carrots, peeled and cut into ¾-inch (2 cm) pieces
  • 1 large onion, diced
  • 1 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 2 tbsp fresh oregano, finely chopped
  • ½ cup olive oil, divided
  • ¼ cup balsamic vinegar
  • ⅓–½ cup all-purpose flour
  • 4 red-skinned potatoes, quartered

Instructions

  1. 1
    Season roast liberally with kosher salt and freshly-ground black pepper.
  2. 2
    In a 6-quart (6-liter) Dutch oven, heat ¼ cup olive oil over medium-high heat. Add roast and cook until browned on all sides.
  3. 3
    Remove roast to a plate and keep warm.
  4. 4
    Add remaining oil and vegetables. Cook until onions are lightly browned around edges.
  5. 5
    Remove vegetables and keep warm.
  6. 6
    Deglaze pan with broth and add remaining ingredients. Reduce heat to low, then add vegetables and beef.
  7. 7
    Cover and place into a 225°F (110°C) oven and cook 6 hours.
  8. 8
    Serve warm.
Category
Soups
Method
Roasting

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Classic_Pot_Roast