Cookbook:Classic Pot Roast

This pot roast recipe is even better than your mom made.

Ingredients

 * 1 ea. (2 ½ pounds / 1.1 kg) bottom round roast
 * ½ cup beef broth
 * 6–8 cloves garlic, smashed and minced
 * Kosher salt
 * Freshly-ground black pepper
 * ½ cup red wine
 * ¼ cup tomato juice
 * 3 carrots, peeled and cut into ¾-inch (2 cm) pieces
 * 1 large onion, diced
 * 1 tbsp fresh rosemary, finely chopped
 * 2 tbsp fresh thyme, finely chopped
 * 2 tbsp fresh oregano, finely chopped
 * ½ cup olive oil, divided
 * ¼ cup balsamic vinegar
 * ⅓–½ cup all-purpose flour
 * 4 red-skinned potatoes, quartered

Procedure

 * 1) Season roast liberally with kosher salt and freshly-ground black pepper.
 * 2) In a 6-quart (6-liter) Dutch oven, heat ¼ cup olive oil over medium-high heat. Add roast and cook until browned on all sides.
 * 3) Remove roast to a plate and keep warm.
 * 4) Add remaining oil and vegetables. Cook until onions are lightly browned around edges.
 * 5) Remove vegetables and keep warm.
 * 6) Deglaze pan with broth and add remaining ingredients. Reduce heat to low, then add vegetables and beef.
 * 7) Cover and place into a 225°F (110°C) oven and cook 6 hours.
 * 8) Serve warm.