Momma Neely's Pot Roast

Name: Momma Neely's Pot Roast
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 473 milliliters beef stock; 1 kilograms boneless bottom round roast; 3 carrots, peeled and sliced into 1/2-inch pieces; 3 cloves garlic, smashed; 8 servings Kosher salt and freshly ground black pepper; 1 leave Freshly chopped parsley , for garnish; 237 milliliters red wine; 2 fresh thyme sprigs; 1 Tbsp tomato paste; 59 milliliters vegetable oil; 2 yellow onions, peeled and quartered

Momma Neely's Pot Roast might be just the main course you are searching for. One serving contains 431 calories, 48g of protein, and 20g of fat. This gluten free and dairy free recipe serves 8. From preparation to the plate, this recipe takes roughly 2 hours and 50 minutes. A mixture of tomato paste, wine, thyme sprigs, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Season the roast on all sides with salt and pepper.

Ingredients you will need

Salt And Pepper

In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides.

Ingredients you will need

Vegetable Oil

Equipment you will use

Dutch Oven

Add the onions, garlic and tomato paste and cook until slightly colored.

Ingredients you will need

Tomato Paste

Garlic

Onion

Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.

Ingredients you will need

Bay Leaves

Stock

Thyme

Wine

Equipment you will use

Oven

Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour.

Ingredients you will need

Carrot

Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast.

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Cutting Board