Classic Pot Roast

Ingredients

• 1 bottom round roast
• ½ cup beef broth
• 6–8 cloves garlic
• to taste kosher salt
• to taste black pepper
• ½ cup red wine
• ¼ cup tomato juice
• 3 carrots, peeled and cut into ¾-inch pieces
• 1 large onion
• 1 tbsp rosemary
• 2 tbsp thyme
• 2 tbsp oregano
• ½ cup olive oil
• ¼ cup balsamic vinegar
• ⅓–½ cup all-purpose flour
• 4 red-skinned potatoes

Steps

1. Season the 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.
3. Add the roast and cook until browned on all sides.
4. Remove the roast to a plate and keep warm.
5. Add the remaining oil and vegetables.
6. Cook until the onions are lightly browned around the edges.
7. Remove the vegetables and keep warm.
8. Deglaze the pan with broth and add the remaining ingredients.
9. Reduce the heat to low.
10. Then add the vegetables and beef.
11. Cover and place in a 225°F (110°C) oven.
12. Cook for 6 hours.
13. Serve warm.