Classic Pot Roast

Ingredients

• 1100 gBeef roast
• 120 mlBeef broth
• 7 pcsGarlic
• 1 tspSalt
• 1 tspPepper
• 120 mlRed wine
• 60 mlTomato juice
• 3 pcsCarrot
• 1 pcsOnion
• 1 tbspRosemary
• 2 tbspThyme
• 2 tbspOregano
• 120 mlOlive oil
• 60 mlBalsamic vinegar
• 50 gFlour
• 4 pcsPotato

Instructions

1. 1

   Season and Prepare

   • Season the roast liberally all over with kosher salt and freshly ground black pepper.
   • Preheat the oven to 110 °C (225 °F).
2. 2

   Sear

   • Heat 60 ml (1/4 cup) olive oil in a large Dutch oven over medium-high heat.
   • Sear the roast on all sides until deeply browned (about 8–12 minutes total).
   • Remove the roast to a plate and keep warm.
3. 3

   Sauté Vegetables

   • Add the remaining 60 ml olive oil and sauté the onion and carrots until the onion edges are lightly browned.
   • Remove the vegetables and keep warm.
4. 4

   Deglaze and Make Sauce

   • Deglaze the pot with the beef broth to lift the fond.
   • Stir in the red wine, tomato juice, balsamic vinegar and chopped herbs (rosemary, thyme, oregano).
   • Stir in flour if you want a slightly thicker sauce.
5. 5

   Braise

   • Return the vegetables and the roast to the pot and arrange the potato quarters around the meat.
   • Cover and place in the oven at 110 °C for 6 hours, until the meat is fall-apart tender.
   • Remove from the oven, slice the roast and serve hot with the vegetables and sauce.