Beef Pot Roast

This is my favorite version of pot roast that I've found.

Ingredients Directions

  • 1 pot roast (about 2 1/2 to 3 1/2 pounds)
  • 5 cloves of garlic, halved
  • Salt
  • Pepper
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 medium onions, sliced large
  • 4 oz mushrooms (optional)
  • 3 tbsp flour
  • 1 1/2 cups red wine, like cabernet
  • 1 cup beef broth
  • 1 tbsp fresh thyme
  • OPTION: A bit of Worcestershire sauce
  • OPTION: A bit of a vinegar
  • 1-2 springs of fresh rosemary (optional)
  • 2 lbs potatoes, cut into large chunks
  • 1 lbs carrots, cut into large sections (options)

  1. With a small sharp knife, cut 8 to 10 deep slits in the pot roast, spacing them evenly. Push half of a garlic clove into each cut. Heat the oil in a braising pan or large sauté pan or Dutch oven over medium-high heat.
  2. Sear the roast, turning to brown all sides. Remove the roast from the pan and set aside.
  3. Add butter to the hot pan and reduce heat to medium. When butter is foamy, add the onions and cook, stirring, until tender and lightly browned. Add mushrooms, if using, and cook for 2 minutes longer. Stir in flour and cook, stirring, for about 1 to 2 minutes longer. Stir in the red wine and beef broth. Continue cooking, stirring, until the liquids are thickened and bubbly.
  4. Preheat the oven to 325 F.
  5. Put the roast back in the pan and sprinkle with thyme. Cover with a lid or cover the pan tightly with foil and transfer to the oven. Cook for 2 hours.
  6. Add the potatoes, cover, and continue cooking for 1 to 2 hours longer, or until the potatoes are fork-tender.

Notes

I've added the rosemary as an option, as well as the carrots.

Original Recipe

, , ,

recipes/beef_pot_roast.txt · Last modified: 2021/06/19 14:32 (external edit)

Page Tools