Pot Roast
This recipe takes 3 1/2 hours. Preheat oven to 350. Have handy:
- 3 lb inside round roast
- Salt and Pepper
- 1/4 cup oil
Season roast liberally with salt & pepper. Put oil in dutch oven and heat it up. Then sear the roast over medium high heat on all sides. Add
- 2 yellow onions, peeled and quartered
- 3 cloves garlic, smashed
- 1 tbsp tomato paste
Then cook until lightly coloured. Add
- 1 cup red wine
- 2 cups beef stock
- 2 fresh thyme sprigs
- 2 bay leaves
Bring to a simmer, insert meat probe and into the oven for
1 1/2 hours at 350
Then add
- 3 carrots, peeled and sliced into 1/2 inch pieces
Then back in the oven for
Another hour at 350
Temperature should be off the charts for well. Remove the roast to a serving platter, tent with foil and let sit for 20 minutes or so. Put the braising liquid into a measuring cup and skim off the fat, then add the liquid back to the roast prior to serving. Serve with garlic mashed.