Classic Pot Roast
Classic beef pot roast is comforting and hearty. Make this recipe for a traditional Sunday dinner your family will enjoy.
Recipe - Price Rite Marketplace Corporate
Classic Pot Roast
Prep Time15 Minutes
Servings8
Cook Time375 Minutes
Ingredients
4 pounds Certified Angus Beef Bottom Round Roast
2 tablespoons Vegetable Oil
1 Large Yellow Onion, peeled and cut in large pieces
2 Large Carrots, peeled and cut in chunks
2 Stalks Celery, cut in chunks
4 sprigs Thyme
2 Bay Leaves
8 Black Peppercorns
6 ounce can Tomato Paste
1 cup Red Wine
1 ½ pounds Russet Potatoes, cut in chunks
2 cups Beef Stock
Salt
Pepper
Directions
- Preheat oven to 300° F (149° C).
- Preheat Dutch oven on stovetop at medium-high heat. Season bottom round roast with freshly ground black pepper. Add oil to pan until hot.
- Add roast and sear on all sides; remove from pan. Add onion, carrots, celery, thyme, bay leaves and peppercorns to pan; allow vegetables to brown, stirring occasionally.
- Add tomato paste and cook 2 to 3 minutes. Deglaze pan with red wine and cook another 2 to 3 minutes.
- Add roast back to pan then add potatoes and beef stock, or transfer roast and pan contents to a slow cooker. Cover and place plan in oven, or cook in slow cooker on low.
- Braise approximately 6 hours, until pot roast is fork tender.
15 minutes
Prep Time
375 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Certified Angus Beef, Beef Bottom Round Roast
$20.97 avg/ea$7.49/lb
Bowl & Basket 100% Vegetable Oil, 16 fl oz
$1.99$0.12/fl oz
Medium Yellow Onion
$1.61 avg/ea$1.29/lb
Dorot Farm Fresh & Sweet Carrots, 16 oz
$1.09$1.09/lb
California Celery, 1 each
$1.89
Badia Thyme, .5 oz
$0.99$1.98/oz
Badia Bay Leaves, 1.5 oz
$4.99$2.50/oz
Not Available
Bowl & Basket Tomato Paste, 6 oz
$0.89$0.15/oz
Not Available
Bowl & Basket Russet Potatoes, 5 lb
$3.69$0.74/lb
Wholesome Pantry Organic Beef Flavored Broth, 32 oz
$1.99$0.06/oz
Badia Kosher Salt, 8 oz
$2.99$0.37/oz
Badia Lemon Pepper, 24 oz
$6.99$1.08/oz
Directions
- Preheat oven to 300° F (149° C).
- Preheat Dutch oven on stovetop at medium-high heat. Season bottom round roast with freshly ground black pepper. Add oil to pan until hot.
- Add roast and sear on all sides; remove from pan. Add onion, carrots, celery, thyme, bay leaves and peppercorns to pan; allow vegetables to brown, stirring occasionally.
- Add tomato paste and cook 2 to 3 minutes. Deglaze pan with red wine and cook another 2 to 3 minutes.
- Add roast back to pan then add potatoes and beef stock, or transfer roast and pan contents to a slow cooker. Cover and place plan in oven, or cook in slow cooker on low.
- Braise approximately 6 hours, until pot roast is fork tender.