Family Southern Pot Roast
Cooked low and slow with beef broth, red wine, savory seasonings, aromatic herbs and plenty of dinner vegetables this classic pot roast recipe has been gathering friends and families around the dinner table for more years than we can count!
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Servings: 10 servings
Calories: 236kcal
Ingredients
- 2 tablespoon olive oil (+ extra salt & pepper)
- 3 lb round roast
- 4 large carrots, cut in 2" pieces
- 1 lb baby red potatoes, halved
- 1 large sweet onion, cut into chunks
- 3 C beef broth
- ½ C red wine
- ¼ C Worcestershire sauce
- 1 tablespoon onion flakes
- 2.5 teaspoon minced garlic
- 1 tsp salt
- ½ tsp black pepper
- ½ teaspoon dried thyme
- 1 bay leaf
Instructions
- Preheat oven to 325° Fahrenheit.
- heat olive oil in large skillet over medium high heat on stove top. Salt and pepper both sides of the roast. When skillet is very hot. Sear each side of roast for 2 minutes. Remove roast from skillet and set aside.
- Turn heat down to medium. Add broth and wine to skillet and stir to remove all of the "cooked on" bits from the bottom of the skillet. Whisk in Worcestershire sauce, onion flakes, minced garlic, salt & pepper and thyme. Remove from heat and set aside.
- Add seared roast and chopped vegetables to large dutch oven or casserole dish with lid. Pour broth mixture over roast and vegetables. Tuck in bay leaf. Cover and bake for 3.5 hours. Check around hour 2. If extra broth is needed, add 1 extra C of beef broth.
- When roast in fork tender, remove it from oven. Let rest for 10-15 minutes. Shred or slice. Return to liquid and veggies to serve.
Nutrition
Calories: 236kcal | Carbohydrates: 15g | Protein: 29g | Fat: 6g | Sodium: 680mg | Sugar: 5g