Classic Pot Roast
This pot roast recipe is even better than your mom made.
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
Season roast liberally with kosher salt and freshly-ground black pepper.
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.
Remove roast to a plate and keep warm.
Add remaining oil and vegetables. Cook until onions are lightly browned around edges.
Remove vegetables and keep warm.
Deglaze pan with broth and add remaining ingredients. Reduce heat to low, then add vegetables and beef.
Cover and place into a 225°F (110°C) oven and cook 6 hours.
6 hours
Serve warm.