Recipe courtesy of The Neelys
Save Recipe Print
Total:
2 hr 50 min
Prep:
15 min
Cook:
2 hr 35 min
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr 50 min
Prep:
15 min
Cook:
2 hr 35 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Pairs well with Merlot

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Cipollini Onion and Fennel Pot Roast

Recipe courtesy of Giada De Laurentiis

Pot Roast

Recipe courtesy of Alton Brown

Company Pot Roast

Recipe courtesy of Ina Garten

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Mexican Pot Roast Tacos

Recipe courtesy of Tyler Florence

Slow Cooker Pot Roast

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword