Pot Roast in the Dutch Oven
INGREDIENTS
| Ingredient | Quantity | Unit |
|---|---|---|
| Boneless bottom round roast, 3-4 lbs | Roast | |
| Salt | ||
| Pepper | ||
| Vegetable Oil | Cup | |
| Yellow onions, peeled and quartered | Onions | |
| Garlic, smashed | Cloves | |
| Tomato paste | Tbsp | |
| Red Wine | Cup | |
| Beef stock | Cups | |
| Thyme, Ground | Tsp | |
| Bay Leaves | Leaves | |
| Carrots, medium, peeled and sliced into 1/2 inch pieces | Carrots | |
| Red potatoes, medium, peeled and sliced into chunks | Potatoes |
RECIPE INSTRUCTIONS
Directions
1. Preheat the oven to 350 degrees F.
2. Season the roast on all sides with salt and pepper.
3. In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides.
4. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
5. Roast for 2 hours and then add the carrots and potatoes. Continue to cook for 2 more hour, or until roast is fork tender.
6. Transfer the roast to a cutting board and let rest for 15 to 20 minutes.
7. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast.
Notes
The original recipe calls for 2 fresh sprigs of thyme, but I substituted dry. I omitted the parsley garnish.
Monte Antico (85% Sangiovese with 10% Merlot and 5% Cabernet Sauvignon) works great for this recipe.
Sources
http://thekeenancookbook.com/dinner/dutch-oven-pot-roast