Classic Pot Roast
This savory, comforting, classic dish is as good as it gets. Rich, deep flavors meld together to create a soft, melt-in-your mouth roast that is tender cuts with a fork. Serve with roasted or mashed potatoes for a satisfying fall or winter meal.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 people
Ingredients
- 1 4-5 pound boneless bottom round roast
- 1/4 cup vegetable oil
- 2 yellow onions, sliced into rings
- 3 garlic cloves, smashed
- 3 large carrots, peeled and sliced into 1/2 pieces
- 3 yukon gold potatoes, large cut into wedges or a dozen small new potatoes, whole, washed
- 2 tbsp. tomato paste
- 1 cup good red wine use a red wine you would drink, or water if you cannot use wine
- 2 cups beef stock regular or low sodium, depending on dietary needs
- 2-3 fresh thyme sprigs
- 2 bay leaves
- Kosher salt and pepper to taste
Instructions
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Preheat oven to 350 degrees.
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Season the roast on all sides with salt and pepper. In a Dutch oven over medium-high heat, heat vegetable oil and sear roast on all sides.
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Add the onions, garlic and tomato paste and cook until the vegetables are slightly colored. Add the beef stock, wine, thyme and bay leaves. Bring the liquid to a simmer and cover. Place in the oven.
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Cook for 1 1/2 hours. Add potatoes and carrots and cook for 1 more hour. Transfer roast to cutting board and let rest for 15 minutes.
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Slice roast and serve with vegetables and pan juices.