Serve up a delightful Pot Roast this weekend.

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Sunday Dinner Pot Roast

  •  4 tablespoons extra-virgin olive oil, divided
  • 1 4-pound boneless chuck roast or bottom round roast
  • Salt and freshly ground black pepper
  • 1 large onion, coarsely chopped
  • 1 large leek, white part only, coarsely chopped
  • 3 medium carrots, cut into 1-inch pieces
  • 3 celery ribs, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 1 cup hearty dry red wine, such as Zinfandel
  • 2 tablespoons tomato paste
  • 3 cups canned, low-sodium beef broth
  • 4 sprigs of fresh thyme or 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 pound small new potatoes or 1 pound quartered redskin potatoes, scrubbed
  • 3 tablespoons unsalted butter, at room temperature
  • 3 tablespoons all-purpose flour
  1. Position a rack in the center of the oven and preheat to 325 degrees.
  2. Over medium-high heat, heat 2 tablespoons of the oil in a Dutch oven or other oven-proof covered pot. Season the beef with salt and pepper to taste. Cook in the pot, turning occasionally, until browned, about 8 minutes. Transfer to a plate.
  3. Add the remaining 2 tablespoons of oil to the pot and heat. Add onion, leek, carrots and celery; stirring often, cook 5 minutes until softened. Add garlic and cook 1 minute. Stir in the wine and tomato paste and cook until liquid is reduced by half, about 3 minutes. Return meat to the pot and add broth. Bring to a boil, skimming off any foam that rises to the surface. Add the thyme and bay leaves.

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