Braised Dutch Pot Roast
A hearty, comforting dish featuring slow-cooked Dutch pot roast in a rich vegetable broth.
Ingredients
- ●2 pounds Dutch Pot Roast
- ●2 medium Carrots
- ●1 large Onions
- ●2 large Potatoes
- ●2 stalks Celery
- ●2 cups Beef Broth
- ●1 cup Red Wine
- ●2 tablespoons Tomato Paste
- ●1 sprig Thyme
Instructions
- 1
Season the pot roast with salt and pepper.
- 2
Heat oil in a large Dutch oven over medium-high heat.
- 3
Sear the pot roast until browned on all sides, about 2-3 minutes per side.
- 4
Remove the pot roast from the pot and set aside.
- 5
Add the onions to the pot and cook until softened, about 5 minutes.
- 6
Add the carrots, potatoes, and celery to the pot and cook for an additional 5 minutes.
- 7
Add the beef broth, red wine, and tomato paste to the pot.
- 8
Return the pot roast to the pot and bring the mixture to a boil.
- 9
Cover the pot and transfer it to the oven.
- 10
Braise the pot roast for 2 1/2 to 3 hours, or until tender and falling apart.
- 11
Remove the pot from the oven and let it rest for 10 minutes before serving.