Preheat oven to 275. Heat the olive oil in large pot or Dutch
oven over medium-high heat. Add the onions to the pot,
browning them on all sides. Remove to a plate. Repeat with
the carrots, and then the potatoes.
If needed, add a bit more olive oil to the pot. Place the meat in
the pot and sear it for about a minute on all sides until it is
brown all over. Remove the roast to a plate.
With the burner still on high, use red wine to deglaze the pot,
scraping the bottom with a whisk. Put the roast back into the
pot and add enough beef stock to cover the meat halfway.
Add the vegetables and fresh herbs.
Put the lid on and roast for 3 hours for a 3 pound roast. For a 4
to 5 pound roast, plan on 4 hours.
Originally Submitted
8/21/2021
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