Braised Beef Pot Roast

Recipe by Dancer
READY IN: 50mins




  • Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
  • In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.
  • Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.
  • Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.
  • Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender.
  • Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.