Momma Neely's Pot Roast

Name: Momma Neely's Pot Roast
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6-8 serving(s)
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

1

Submitted by Scoutie

"I LOVE pot roasts and this is one of the best I have ever had! I personally prefer a bone-in chuck roast. Lots of flavor with great results. I have added quartered potatoes, and some halved white button mushrooms. I add another garlic clove with some Italian Seasoning. Sometimes, I add a bit of broth and flour to the juices, then reduce it down to make a nice gravy.Time does not include resting time. This is VERY good, please try it soon! Adapted from Food Network."

Momma Neely's Pot Roast created by CJAY8248

Ready In:: 2hrs 50mins
Serves:
Units:

Nutrition Information

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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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RECIPE MADE WITH LOVE BY

@Scoutie

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@Scoutie

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question by virginialeota

10/4/2020

how much red wine
photo by CJAY8248

4/2/2010
review by CJAY8248

4/1/2010

OMG!!! This was an awesome recipe. I added fresh lemon thyme,whole new potatoes and thickened the pan juices with a little cornstarch slurry. The timing was right on as were the directions. My family just couldn't stop eating this! I took a photo of my own portion and will post it as soon as it shows up. Thanks so much for sharing. I'm so glad I adopted you Scoutie. I'll be trying more of your recipes soon. Made for PAC Spring 2010.
creation by Scoutie

10/7/2009

I LOVE pot roasts and this is one of the best I have ever had! I personally prefer a bone-in chuck roast. Lots of flavor with great results. I have added quartered potatoes, and some halved white button mushrooms. I add another garlic clove with some Italian Seasoning. Sometimes, I add a bit of broth and flour to the juices, then reduce it down to make a nice gravy.Time does not include resting time. This is VERY good, please try it soon! Adapted from Food Network.