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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
Certified Angus Prime Beef Bottom Round Roast, Boneless, Average Weight 2.5 lb Pack
Certified Angus Prime Beef Bottom Round Roast, Boneless, Average Weight 2.5 lb Pack
$22.48 avg/ea$8.99/lb
2 tablespoons Vegetable Oil
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
$5.19$0.11/fl oz
1 Large Yellow Onion, peeled and cut in large pieces
Bowl & Basket Yellow Onions, 3 lb
Bowl & Basket Yellow Onions, 3 lb
$3.99
2 Large Carrots, peeled and cut in chunks
Fresh Carrots, 1 lb bag
Fresh Carrots, 1 lb bag
$1.99
2 Stalks Celery, cut in chunks
Fresh California Celery, each
Fresh California Celery, each
$2.29
4 sprigs Thyme
Fairway Thyme, 0.5 oz
Fairway Thyme, 0.5 oz
$4.99$9.98/oz
2 Bay Leaves
McCormick Bay Leaves, 0.12 oz
McCormick Bay Leaves, 0.12 oz
$5.99$49.92/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 bag
Bowl & Basket Russet Potatoes, 5 lb bag
$3.99
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
Celtic Sea Salt Light Grey Celtic Vital Mineral Blend Salt, 1 lb
Celtic Sea Salt Light Grey Celtic Vital Mineral Blend Salt, 1 lb
$7.99$0.50/oz
Pepper
Fairway Long Pepper, 2 oz
Fairway Long Pepper, 2 oz
$8.99$4.50/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.