Oven Pot Roast

Name: Oven Pot Roast
Ingredients: 3-lb. beef roast; 2 Tbsp. vegetable oil; 1 large onion, sliced; 4 medium carrots, cut in 1-inch pieces; 1 can (28-oz.) stewed tomatoes; 2 c. red wine; 2 c. beef broth; 2 Tbsp. dried parsley; 6 cloves garlic, minced; 2 bay leaves; 2 tsp. dried thyme; 1/2 tsp. pepper; 6 medium potatoes, peeled and cut into quarters

13 ingredients

9 steps

Ingredients

3-lb. beef roast
2 Tbsp. vegetable oil
1 large onion, sliced
4 medium carrots, cut in 1-inch pieces
1 can (28-oz.) stewed tomatoes
2 c. red wine
2 c. beef broth
2 Tbsp. dried parsley
6 cloves garlic, minced
2 bay leaves
2 tsp. dried thyme
1/2 tsp. pepper
6 medium potatoes, peeled and cut into quarters

Directions

1

Preheat oven to 375°.
2

Heat oil in a large skillet and brown meat on all sides.
3

Transfer meat to a large Dutch oven or roaster.
4

Add all the remaining ingredients, except the potatoes, to the roaster.
5

The liquid should cover the vegetables and meat. Add more broth or water if necessary.
6

Cover and bake for 2 hours. Turn the beef after 1 hour.
7

Add the potatoes to the pan, increase the oven temperature to 400° and bake uncovered for about 1 hour longer, until meat and potatoes are tender.
8

Turn meat every 15 minutes.
9

Makes about 6 servings.