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Instructions:
Preheat the Oven: Preheat your oven to 325°F (163°C).
Brown the Roast: Heat the olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Pat the roast dry with paper towels, then season generously with salt and pepper. Once the oil is hot, sear the roast on all sides until it’s browned (about 4-5 minutes per side). Remove the roast and set it aside.
Sauté the Vegetables: In the same pot, add the sliced onion and garlic. Sauté for 2-3 minutes, until fragrant and softened. Add the tomato paste, and cook for another minute, stirring.
Deglaze the Pot: If using wine, pour it into the pot to deglaze, scraping up any brown bits from the bottom of the pot. Let it cook for 2-3 minutes to reduce slightly. If you’re not using wine, just add a bit of beef broth and stir to loosen the bits.
Add Broth and Herbs: Return the roast to the pot. Pour in the beef broth and red wine (if using). Add the thyme, rosemary, and a bit more salt and pepper. The liquid should come up about halfway on the roast.
Roast in the Oven: Cover the pot with a tight-fitting lid and place it in the preheated oven. Cook for 3-4 hours, or until the roast is tender and easily shreds with a fork.
Add Vegetables: About halfway through cooking, add the carrots and potatoes to the pot. Stir them into the broth and cover again.
Finish and Serve: Once the roast is tender, remove it from the pot and let it rest for a few minutes. Meanwhile, you can thicken the gravy by whisking in a tablespoon of flour (optional) into the broth and simmering for a few minutes until thickened. Slice or shred the roast, then serve with the vegetables and gravy.
Tips:
You can use parsnips, turnips, or other root vegetables if you prefer.
For extra flavor, you can add a couple of bay leaves to the pot.
Leftovers make great sandwiches or can be turned into a stew.
This pot roast is guaranteed to be a hit with your family, offering a rich, savory flavor that’s perfect for a cozy meal!
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