Pot Roast with Vegetables

By carvalhohm

Ingredients

• 1 3- to 4-pound boneless bottom round roast
• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 1/4 cup canola oil
• 2 medium onions, quartered
• 3 garlic cloves, smashed
• 1 tablespoon tomato paste
• 1 cup dry red wine
• 3 cups beef stock
• 2 fresh thyme sprigs
• 2 bay leaves
• 3 carrots, sliced into 1-inch pieces
• 6 Red Bliss potatoes, quartered
• 1/2 cup chopped fresh parsley

Details

Adapted from today.msnbc.msn.com

Preparation

Step 1

Preheat oven to 350 degrees.

Pat roast dry with paper towels. Spread flour on large plate. Dredge roast in flour, coating it completely. Season it liberally with salt and pepper.

Heat canola oil in Dutch oven over medium-high heat. Sear meat on all sides until it is well browned. Remove browned meat to plate. Add onions, garlic and tomato paste to pot and cook until onions and garlic begin to turn golden. Add red wine and cook, scraping up browned bits from bottom of pot, until wine has reduced to 1/2 cup, about 10 minutes. Return meat to pot.

Add beef stock, thyme and bay leaves and bring to simmer. Cover and transfer to oven. Roast for 2 1/2 hours. Add carrots and potatoes and roast for 2 hours more. Transfer roast to cutting board and let it rest for 15 to 20 minutes. While meat is resting, skim fat from gravy. Transfer gravy to saucepan and heat. Cut roast into thin slices, arrange them on serving platter, and garnish with parsley. Serve pot roast accompanied by gravy.