Sekai no Shokutaku

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Wikibooks

Classic Pot Roast

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

Original source ↗

Ingredients

ScaleNo serving count in the source — scale by factor
  • beef bottom round, 2 1/2 lb / 1.1 kg roast1
  • beef stock1/2 cup
  • garlic, smashed and minced6–8 clove
  • kosher salt
  • black pepper, freshly ground
  • red wine1/2 cup
  • tomato juice1/4 cup
  • carrot, peeled; cut into 3/4-inch (2 cm) pieces3
  • onion, large; diced1
  • rosemary, fresh; finely chopped1 tbsp
  • thyme, fresh; finely chopped2 tbsp
  • oregano, fresh; finely chopped2 tbsp
  • olive oil, divided1/2 cup
  • balsamic vinegar1/4 cup
  • all purpose flour1/3–1/2 cup
  • red potatoes, quartered4

Method 8 steps

  1. Season roast liberally with kosher salt and freshly-ground black pepper.

  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. Remove roast to a plate and keep warm.

  4. Add remaining oil and vegetables. Cook until onions are lightly browned around edges.

  5. Remove vegetables and keep warm.

  6. Deglaze pan with broth and add remaining ingredients. Reduce heat to low, then add vegetables and beef.

  7. Cover and place into a 225°F (110°C) oven and cook 6 hours.

  8. Serve warm.

Ingredients in this dish