Classic Pot Roast

From Recidemia
Jump to: navigation, search

This pot roast recipe is even better than your mom made. (sorry Mom!)


  • 1 2 1/2 pound bottom round roast
  • 1/2 cup beef broth
  • 6-8 cloves garlic, smashed and chopped
  • Salt and freshly ground black pepper
  • 1/2 cup red wine
  • 1/4 cup tomato juice
  • 3 carrots, peeled and cut into 3/4 inch pieces
  • 1 large onion, diced
  • 1 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 2 tbsp fresh oregano, finely chopped
  • 1/2 cup olive oil, divided
  • 1/4 cup balsamic vinegar
  • 1/3-1/2 cup all-purpose flour
  • 4 redskin potatoes, quartered


  1. Season roast liberally with kosher salt and freshly ground black pepper.
  2. In a 6-quart Dutch oven, heat 1/4 cup olive oil over medium high heat. Add roast and cook until browned on all sides.
  3. Remove 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. Deglaze pan with broth and add remaining ingredients. Reduce heat to low and add vegetables and beef.
  6. Cover and place into a 225 degree F oven and cook 6 hours. Serve warm.