Recipe courtesy of Walmart
Perfect Pot Roast
Total:
4 hr
Cook:
4 hr
Level:
None
Total:
4 hr
Cook:
4 hr
Level:
None

Ingredients

Directions

Heat a large pot or Dutch oven over medium-high (to high) heat. Add 2 to 3 tablespoons of olive oil. When the oil in the pot is very hot (but not smoking), add in the onion wedges, using tongs to brown them quickly. Remove the onions to a plate. 

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. Remove them to the plate with the onions. (The goal is to get as much color on the onions and carrots as possible in just a couple of minutes.) 

With the burner still on medium-high/high, pour in the red wine (or 1 cup of broth, if substituting) and scrape the bottom of the pan using a wooden spatula. 

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add the stock and tomato paste. Add in the onion and the carrots, as well as the rosemary and thyme. 

Put the lid on, then roast for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours. Serve roast and veggies with mashed potatoes with minced parsley sprinkled over the top.

IDEAS YOU'LL LOVE

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Company Pot Roast

Recipe courtesy of Ina Garten

Perfect Roast Turkey

Recipe courtesy of Ina Garten

Slow Cooker Pot Roast

Recipe courtesy of Food Network Kitchen

Simple, Perfect Chili

Recipe courtesy of Ree Drummond

Momma Neely's Pot Roast

Recipe courtesy of Gina Neely|Pat Neely

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking