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Pot Roast Alice
3 h · Medium · 6 servings
A hearty and tender pot roast cooked with vegetables and rich flavors, perfect for a comforting family dinner.
Ingredients
3-4 pounds (1.5-1.8 kg) beef pot roast→2 tablespoons vegetable oil→2 large onions, sliced→3 carrots, peeled and cut into chunks→3 potatoes, peeled and quartered→3 cloves garlic, minced→2 cups beef broth→1 cup red wine (optional but recommended)→1 tablespoon tomato paste→2 bay leaves→1 teaspoon dried thyme→Salt and black pepper to taste→Fresh parsley for garnish (optional)→Tap an ingredient to explore it
Method
1
Preheat oven to 325°F (160°C). Season the beef roast generously with salt and pepper.
2
Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the roast on all sides, about 4-5 minutes per side. Remove and set aside.
3
In the same pot, add sliced onions and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
4
Stir in tomato paste, then deglaze the pot with red wine, scraping up any browned bits. Let it simmer for 2-3 minutes.
5
Return the roast to the pot. Add carrots, potatoes, beef broth, bay leaves, thyme, salt, and pepper.
6
Cover with a lid and transfer to the preheated oven. Cook for about 3 hours, or until the meat is tender and falling apart.
7
Remove from oven, discard bay leaves, and serve hot, garnished with chopped parsley if desired.
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