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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 - ShopRite of New Milford
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 Beef, Boneless, Bottom Round Roast
Certified Angus Beef, Boneless, Bottom Round Roast
On Sale!
$15.09 avg/ea was $20.22 avg/ea$5.59/lb
2 tablespoons Vegetable Oil
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
$3.99$0.08/fl oz
1 Large Yellow Onion, peeled and cut in large pieces
Medium Yellow Onion
Medium Yellow Onion
$1.24 avg/ea$0.99/lb
2 Large Carrots, peeled and cut in chunks
Dorot Farm Fresh & Sweet Carrots, 16 oz
Dorot Farm Fresh & Sweet Carrots, 16 oz
$1.25$1.25/lb
2 Stalks Celery, cut in chunks
Pacific Celery Stalk
Pacific Celery Stalk
On Sale! Limit 4
$0.99 was $1.49
4 sprigs Thyme
Goodness Gardens Farm Fresh Singles Thyme, 0.25 oz
Goodness Gardens Farm Fresh Singles Thyme, 0.25 oz
$1.25$5.00/oz
2 Bay Leaves
Bay Leaves, 0.14 oz
Bay Leaves, 0.14 oz
$0.11 avg/ea$0.81/oz
8 Black Peppercorns
Morton Black Peppercorn, 1.24 oz
Morton Black Peppercorn, 1.24 oz
$3.49$2.81/oz
6 ounce can Tomato Paste
Cento Tomato Paste, 6 oz
Cento Tomato Paste, 6 oz
On Sale! Limit 4
$0.99 was $1.29$0.17/oz
1 cup Red Wine
Product match not available
1 ½ pounds Russet Potatoes, cut in chunks
Bowl & Basket Russet Potatoes, 5 lb
Bowl & Basket Russet Potatoes, 5 lb
$2.50$0.50/lb
2 cups Beef Stock
Wholesome Pantry Organic Beef Flavored Broth, 32 oz
Wholesome Pantry Organic Beef Flavored Broth, 32 oz
$2.29$0.07/oz
Salt
LoSalt Iodized Reduced Sodium Salt Alternative, 12.3 oz
LoSalt Iodized Reduced Sodium Salt Alternative, 12.3 oz
$7.29$0.59/oz
Pepper
Red Bell Peppers, 1 ct, 6 oz
Red Bell Peppers, 1 ct, 6 oz
$1.12 avg/ea$2.99/lb

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.