RCI-MT.001.0025.001

Classic Pot Roast

Name: Classic Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2 unit 1/2 pound bottom round roast; 1/2 cup beef broth; 6-8 cloves garlic (smashed and chopped); 1 unit Salt and freshly ground black pepper; 1/2 cup red wine; 1/4 cup tomato juice; 3 unit 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 unit -1/2 cup all-purpose flour; 4 unit redskin potatoes (quartered)

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

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

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

Method

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

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.

Remove 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 and add vegetables and beef.

Cover and place into a 225 degree F oven and cook 6 hours. Serve warm.

Classic Pot Roast

Ingredients

Method

What Makes This Variant Distinct