Pot Roast with Vegetables
- My mother made pot roast frequently for our Sunday dinners and I looked forward to it every time. To this day, it's still one of my all-time favorite comfort foods and I make it as often as I can.
- 1 (3–4 lb) boneless bottom round roast
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1/4 cup canola oil
- 2 medium onions, quartered
- 3 garlic cloves, smashed
- 1 Tbsp tomato paste
- 1 cup dry red wine
- 3 cups beef stock
- 2 fresh thyme sprigs
- 2 bay leaves
- 3 carrots, sliced into 1" pieces
- 2 celery stalks, sliced into 1" pieces
- 6 white or Red Bliss potatoes, quartered
- 1/2 cup chopped fresh parsley
- Preheat the oven to 350°F.
- Pat the roast dry with paper towels. Spread the flour on a large plate. Dredge the roast in the flour, coating it completely. Season it liberally with salt and pepper.
- Heat the canola oil in a Dutch oven over medium-high heat. Sear the meat on all sides until it's well browned. Remove the browned meat to a plate. Add the onions, garlic, and tomato paste to the pot and cook until the onions and garlic begin to turn golden. Add the red wine and cook, scraping up the browned bits from the bottom of the pot, until the wine has reduced to 1/2 cup, about 10 minutes. Return the meat to the pot.
- Add the beef stock, thyme, and bay leaves and bring to a simmer. Cover and transfer to the oven. Roast for 2–1/2 hours. Add the carrots, celery, and potatoes and roast for 2 hours more. Transfer the roast to a cutting board and let it rest for 15–20 minutes. While the meat is resting, skim the fat from the gravy. Transfer the gravy to a saucepan and heat. Cut the roast into thin slices, arrange them on a serving platter, and garnish with the parsley. Serve the pot roast accompanied by the gravy.