Momma Neely's Pot Roast
Ready In: 2 hrs 50 mins
Serves: 6-8
Ingredients
- 1 (3 -4 lb) round roast (or chuck roast})
- kosher salt & freshly ground black pepper
- 1⁄4 cup vegetable oil
- 2 yellow onions, peeled and quartered
- 3 garlic cloves, smashed
- 1 tablespoon tomato paste
- 1 cup red wine
- 2 cups beef stock
- 2 fresh thyme sprigs
- 2 bay leaves
- 3 carrots, peeled and sliced into 1/2-inch pieces
- freshly chopped fresh parsley leaves, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Season the roast on all sides with salt and pepper.
- In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored.
- Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
- Roast for 1 1/2 hours and then add the carrots.
- Continue to cook for 1 more hour.
- Transfer the roast to a cutting board and let rest for 15 to 20 minutes.
- Slice and place on a serving platter.
- Skim the fat off the braising liquid and serve with the roast.
- Garnish with parsley.
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