Classic Pot Roast

• 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

Ingredients for 10 servings (2.7 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Season roast liberally with kosher salt and freshly-ground black pepper.

2. 2

   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.

   OvenStovetop
3. 3

   Remove roast to a plate and keep warm.

4. 4

   Add remaining oil and vegetables. Cook until onions are lightly browned around edges.

5. 5

   Remove vegetables and keep warm.

6. 6

   Deglaze pan with broth and add remaining ingredients. Reduce heat to low, then add vegetables and beef.

7. 7

   Cover and place into a 225°F (110°C) oven and cook 6 hours.

   Oven
8. 8

   Serve warm.