Classic Pot Roast
Classic beef pot roast is comforting and hearty. Make this recipe for a traditional Sunday dinner your family will enjoy.
Recipe - ShopRite of Bayonne-26 Street
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
- Preheat oven to 300° F (149° C).
- Preheat Dutch oven on stovetop at medium-high heat. Season bottom round roast with freshly ground black pepper. Add oil to pan until hot.
- 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.
- Add tomato paste and cook 2 to 3 minutes. Deglaze pan with red wine and cook another 2 to 3 minutes.
- 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.
- 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
Certified Angus Beef, Boneless, Bottom Round Roast
On Sale!
$14.82 avg/ea was $20.22 avg/ea$5.49/lb
Bowl & Basket 100% Vegetable Oil, 16 fl oz
$1.79$0.11/fl oz
Medium Yellow Onion
On Sale!
$0.99 avg/ea was $1.49 avg/ea$0.79/lb
Dorot Farm Fresh & Sweet Carrots, 16 oz
On Sale!
$0.99 was $1.25$0.99/lb
Pacific Celery Stalk
$1.00
Goodness Gardens Farm Fresh Singles Thyme, 0.25 oz
$1.25$5.00/oz
Badia Bay Leaves, .20 oz
$1.29$5.16/oz
Morton Black Peppercorn, 1.24 oz
$2.99$2.41/oz
Bowl & Basket Tomato Paste, 6 oz
$0.99$0.17/oz
Product match not available
Bowl & Basket Russet Potatoes, 5 lb
On Sale! Limit 4
$2.49 was $2.99$0.50/lb
Wholesome Pantry Organic Beef Flavored Broth, 32 oz
On Sale!
$1.99 was $2.69$0.06/oz
Morton Salt, Iodized, 26 Ounce
$1.99$0.08/oz
Green Bell Pepper, 1 ct, 6 oz
$0.93 avg/ea$0.16/oz
Directions
- Preheat oven to 300° F (149° C).
- Preheat Dutch oven on stovetop at medium-high heat. Season bottom round roast with freshly ground black pepper. Add oil to pan until hot.
- 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.
- Add tomato paste and cook 2 to 3 minutes. Deglaze pan with red wine and cook another 2 to 3 minutes.
- 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.
- Braise approximately 6 hours, until pot roast is fork tender.