Traditional Pot Roast

By bridgetinma

Ingredients

• 2 pound roast
• 2 teaspoons kosher salt
• 1/2 teaspoon pepper
• 2 teaspoons vegetable oil
• 9 ounces frozen pearl onions
• 2 large carrots, peeled and chopped into 1-inch hunks
• 6 cloves garlic, sliced
• 1 cup tomato juice
• 1/3 cup red wine vinegar
• 2 large russet potatoes, rinsed, scrubbed and cut into 1 inch hunks
• 2 teaspoons fresh thyme

Details

Servings 4

Preparation

Step 1

Heat oven to 250F.

Rub both sides of meat with salt and pepper and brown in dutch oven until golden brown, about 2 to 3 minutes each side. Remove and set to the side.

Lower the heat to medium and add the oil, followed by the onions, carrots, and garlic. Stir constantly until the garlic is browned slightly, 2 to 3 minutes.

Add the tomato juice and vinegar and bring to a boil; cook until the liquid is reduced by half, 3 to 5 minutes.

Return roast to dutch oven. Cook in middle rack of oven for 3.5 hours. Remove and sprinkle with thyme.