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Classic Pot RoastClassic Pot Roast
Classic Pot Roast

Classic Pot Roast

Classic beef pot roast is comforting and hearty. Make this recipe for a traditional Sunday dinner your family will enjoy.
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Recipe - Dearborn Market
pot roast
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
  1. Preheat oven to 300° F (149° C).
  2. Preheat Dutch oven on stovetop at medium-high heat. Season bottom round roast with freshly ground black pepper. Add oil to pan until hot.
  3. 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.
  4. Add tomato paste and cook 2 to 3 minutes. Deglaze pan with red wine and cook another 2 to 3 minutes.
  5. 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.
  6. 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
4 pounds Certified Angus Beef Bottom Round Roast
Not Available
2 tablespoons Vegetable Oil
Wesson Pure Vegetable Oil, 40 fl oz
Wesson Pure Vegetable Oil, 40 fl oz
$5.49$0.14/fl oz
1 Large Yellow Onion, peeled and cut in large pieces
Fresh Yellow Onion
Fresh Yellow Onion
$2.49 avg/ea$1.99/lb
2 Large Carrots, peeled and cut in chunks
Fresh Carrots, 1 lb bag
Fresh Carrots, 1 lb bag
$1.49
2 Stalks Celery, cut in chunks
Fresh Organic Celery, each
Fresh Organic Celery, each
$2.49
4 sprigs Thyme
Simply Organic Thyme, 0.78 oz
Simply Organic Thyme, 0.78 oz
$5.99$7.68/oz
2 Bay Leaves
McCormick Bay Leaves, 0.12 oz
McCormick Bay Leaves, 0.12 oz
$4.99$41.58/oz
8 Black Peppercorns
McCormick Whole Black Peppercorns, 3.5 oz
McCormick Whole Black Peppercorns, 3.5 oz
$7.49$2.14/oz
6 ounce can Tomato Paste
Cento Tomato Paste, 6 oz
Cento Tomato Paste, 6 oz
$1.99$0.33/oz
1 cup Red Wine
Not Available
1 ½ pounds Russet Potatoes, cut in chunks
Bowl & Basket Russet Potatoes, 5 lb
Bowl & Basket Russet Potatoes, 5 lb
$3.99
2 cups Beef Stock
Wholesome Pantry Organic Beef Flavored Broth, 32 oz
Wholesome Pantry Organic Beef Flavored Broth, 32 oz
$3.29$0.10/oz
Salt
Maldon Sea Salt Flakes, 8.5 oz
Maldon Sea Salt Flakes, 8.5 oz
$6.99$0.82/oz
Pepper
Fresh Jalapeno Pepper
Fresh Jalapeno Pepper
$0.75 avg/ea$2.99/lb

Directions

  1. Preheat oven to 300° F (149° C).
  2. Preheat Dutch oven on stovetop at medium-high heat. Season bottom round roast with freshly ground black pepper. Add oil to pan until hot.
  3. 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.
  4. Add tomato paste and cook 2 to 3 minutes. Deglaze pan with red wine and cook another 2 to 3 minutes.
  5. 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.
  6. Braise approximately 6 hours, until pot roast is fork tender.