The Best Pot Roast Recipe

Name: The Best Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp olive oil; 4 lb bottom round or chuck roast; 1 carrot, finely diced; 1 stalk celery, finely diced; 2 med onions, diced; 6 carrots, peeled, trimmed, halved; 1 whole onion, peeled, root end left intact; 6 med russet potatoes, peeled and quartered; 5 whole cloves garlic, peeled; 4 cups beef stock; 2 cups full bodied red wine; 1 bay leaf; 1 1/2 tspn dried thyme; 3/4 tspn ground black pepper; 1 tbsp flour, plus more for dedging; 1 tbsp corn starch; 2 tbsp water

Servings: persons

4 tbsp olive oil
4 lb bottom round or chuck roast
1 carrot, finely diced
1 stalk celery, finely diced
2 med onions, diced
6 carrots, peeled, trimmed, halved
1 whole onion, peeled, root end left intact
6 med russet potatoes, peeled and quartered
5 whole cloves garlic, peeled
4 cups beef stock
2 cups full bodied red wine
1 bay leaf
1 1/2 tspn dried thyme
3/4 tspn ground black pepper
1 tbsp flour, plus more for dedging
1 tbsp corn starch
2 tbsp water

1
Preheat oven to 350.
2
Heat heavy dutch oven over med-high heat. Add 2 tbsp olive oil and heat until shimmering. Meanwhile season roast with salt and pepper. Dredge in flour. Brown roast on all sides, about 20 minutes total. Remove from pot. Set aside.
3
Reduce heat to medium. Add remaining olive oil to pot. Add diced carrots, celery, onion. Saute until onions are translucent and vegetables begin to soften, about 5-7 minutes. Add 1 tbsp flour and garlic. Stir constantly over med heat for one minute. Add wine, bringing to boil and scraping up brown bits. Add two cups beef stock, bay leaf, thyme and black pepper. Season with salt. Bring to boil. Return roast to pot, cover. Half of the roast should be submerged. Add water or more stock if necessary. Braise in oven for two hours. After two hours, add potatoes, carrots, onion and remaining two cups of beef stock. Vegetables should be covered with liquid. Add more water if needed. Bring to boil on stove. Return pot to oven. Continue cooking for 1 hour until potatoes and carrots are tender.
4
Remove pot from oven. Remove roast to cutting board. Remove vegetables to large bowl and cover with foil to keep warm. Place dutch oven on stove over med heat. Blend 1 tbsp corn starch with 2 tbsp water. Stir into gravy and simmer 5 minutes until thickened. Season to taste with salt and pepper to taste.
5
Immediately serve sliced pot roast with vegetables and gravy.
6
Have lots of crusty bread to sop up extra gravy.

626

kcal

Calories

Fat

111

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: 4 tbsp olive oil, 4 lb bottom round or chuck roast, 1 carrot, finely diced, 1 stalk celery, finely diced, and more.

Yes, The Best Pot Roast 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.

The Best Pot Roast

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