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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 - The Fairway Market Corporate
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
Violi Mediterranean Blend Vegetable Oils & Extra Virgin Olive Oil, 33.8 fl oz
Violi Mediterranean Blend Vegetable Oils & Extra Virgin Olive Oil, 33.8 fl oz
$12.49$0.37/fl oz
1 Large Yellow Onion, peeled and cut in large pieces
Medium Yellow Onion
Medium Yellow Onion
$1.86 avg/ea$1.49/lb
2 Large Carrots, peeled and cut in chunks
Dorot Farm Fresh & Sweet Carrots, 16 oz
Dorot Farm Fresh & Sweet Carrots, 16 oz
$1.99$1.99/lb
2 Stalks Celery, cut in chunks
California Celery, 1 each
California Celery, 1 each
$3.49
4 sprigs Thyme
HerbThyme Farms Organic Thyme, 0.66 oz
HerbThyme Farms Organic Thyme, 0.66 oz
$2.99$4.53/oz
2 Bay Leaves
Bay Leaves, 0.14 oz
Bay Leaves, 0.14 oz
$0.11 avg/ea$0.81/oz
8 Black Peppercorns
Fairway Black Peppercorns, 2.3 oz
Fairway Black Peppercorns, 2.3 oz
$3.99$1.73/oz
6 ounce can Tomato Paste
MUTTI ORGANIC DOUBLE CONCENTRATE TOMATO PASTE
MUTTI ORGANIC DOUBLE CONCENTRATE TOMATO PASTE
$8.49$1.31/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$0.80/lb
2 cups Beef Stock
Wholesome Pantry Organic Beef Flavored Broth, 32 oz
Wholesome Pantry Organic Beef Flavored Broth, 32 oz
$2.79$0.09/oz
Salt
Fairway California Sea Salt, 4.5 oz
Fairway California Sea Salt, 4.5 oz
$4.99$1.11/oz
Pepper
Fairway Crushed Chili Peppers, 4.9 oz
Fairway Crushed Chili Peppers, 4.9 oz
$7.99$1.63/oz

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.