This pot roast is fantastic. I stuffed it with fresh garlic chunks and fresh rosemary.
The trick to a delicious pot roast is seasoning generously and searing it on all sides before roasting it.
I also like adding red wine but that is completely optional. I enjoy pot roast with lots of sauce served with garlic mashed potatoes.
I can never have too much garlic. No such thing.
Pot Roast with Vegetables
Pot Roast with Vegetables browned on all sides then cooked in the oven with carrots, onions, garlic, wine, rosemary, and thyme. Super delicious and easy.
- Prep Time: 5 minutes
- Cook Time: 3 1/2 hours
- Total Time: 3 hours and 35 minutes
- 3 1/2 – 5 lb bottom round cut
- 1 large onion
- 2 cups baby carrots
- 4 garlic cloves
- 1 rosemary sprig
- 1 thyme sprig
- 2 tsp tomato paste
- pinch of red chili flakes
- 1 cup crushed tomatoes
- 1 cup red wine
- 4 cups beef stock
- salt and pepper to taste
Preheat oven to 350 degrees F.
Season the beef generously with kosher salt and pepper on all sides.
Using a paring knife, slice 1-inch slits all over the top and bottom.
Fill each slit with garlic and rosemary.
Sprinkle the flour all over the beef.
Warm up some vegetable oil in a large Dutch oven over medium-high heat.
Cook the beef for 4-5 minutes on each side.
Remove the beef from the dutch oven and set aside.
Add the onions, carrots, tomato paste, and cook for 3-4 minutes.
Stir in the garlic, thyme, rosemary, red crushed pepper. Cook for an additional 10 seconds.
Add the wine and reduce by half.
Season with salt and pepper.
Add the crushed tomatoes and beef stock.
Place the beef back into the dutch oven.
Cover and place it in the oven for 3 hours.
Make sure to flip the roast after cooking for 1 1/2 hours.
Uncover for the final 30 minutes of cooking.
Discard the rosemary and thyme sprigs.
Slice into medallions and enjoy!
- Serving Size: 6 servings