Pot Roast (Cotton Row Restaurant) Recipe

Name: Pot Roast (Cotton Row Restaurant)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3 -4 lbs bottom-round roast or 3 -4 lbs top-round roast; 1 teaspoon kosher salt; ½ teaspoon pepper; 4 garlic cloves, crushed; 1 medium onion, cut into 1/2-inch pieces; 1 stalk celery, cut into 3/4-inch pieces; 1 large carrot, cut into 3/4-inch pieces; 1 sprig fresh rosemary; 2 sprigs fresh thyme; 2 bay leaves; 3 tablespoons unsalted butter; ½ cup all-purpose flour; 1 ½ cups apple cider vinegar; 1 (28 ounce) can whole tomatoes; 2 cups beef broth; 1 cup quartered assorted mushroom

Servings: persons

3 tablespoons olive oil
3 -4 lbs bottom-round roast or 3 -4 lbs top-round roast
1 teaspoon kosher salt
½ teaspoon pepper
4 garlic cloves, crushed
1 medium onion, cut into 1/2-inch pieces
1 stalk celery, cut into 3/4-inch pieces
1 large carrot, cut into 3/4-inch pieces
1 sprig fresh rosemary
2 sprigs fresh thyme
2 bay leaves
3 tablespoons unsalted butter
½ cup all-purpose flour
1 ½ cups apple cider vinegar
1 (28 ounce) can whole tomatoes
2 cups beef broth
1 cup quartered assorted mushroom

1
Preheat the oven to 300 degrees.
2
Place a large casserole dish (with a cover) over med-high heat on the stovetop and add the olive oil.
3
Season the roast with the salt and pepper.
4
When the oil is hot, brown the meat on all sides and then remove the meat from the casserole dish.
5
Add the garlic, onion, celery, and carrot to the casserole dish and cook for 3-5 minutes, until slightly brown.
6
Add the rosemary, thyme, bay leaves, and butter, and cook until the butter is melted.
7
Lower the heat to low and sprinkle in the flour.
8
Cook, stirring constantly and scraping the pan so the flour does not stick, for 2 minutes.
9
Add the vinegar to the casserole dish and cook until the vinegar is reduced to one-third.
10
Add the tomatoes and crush lightly with a spoon.
11
Add the beef stock and mushrooms and stir until the ingredients are well mixed.
12
Return the roast to the dish and cover.
13
Cook in the oven for 2 1/2 to 3 hours, until the meat is fork-tender.
14
Remove from the oven and let the pot roast cool in the liquid before slicing and serving.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 -4 lbs bottom-round roast or 3 -4 lbs top-round roast, 1 teaspoon kosher salt, ½ teaspoon pepper, and more.

Yes, Pot Roast (Cotton Row Restaurant) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot Roast (Cotton Row Restaurant)

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