Classic Pot Roast

This pot roast recipe is even better than your mom made.

Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

1 ea. (2 ½ pounds / 1.1 kg) bottom round roast
½ cup beef broth
6–8 cloves garlic, smashed and minced
Kosher salt
Freshly-ground black pepper
½ cup red wine
¼ cup tomato juice
3 carrots, peeled and cut into ¾-inch (2 cm) pieces
1 large onion, diced
1 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, finely chopped
2 tbsp fresh oregano, finely chopped
½ cup olive oil, divided
¼ cup balsamic vinegar
⅓–½ cup all-purpose flour
4 red-skinned potatoes, quartered

Method

Season roast liberally with kosher salt and freshly-ground black pepper.
In a 6-quart (6-liter) Dutch oven, heat ¼ cup olive oil over medium-high heat. Add roast and cook until browned on all sides.
Remove roast 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, then add vegetables and beef.
Cover and place into a 225°F (110°C) oven and cook 6 hours.
Serve warm.