Photo: Howard L. Puckett; Styling: Fonda Shaia
Yield
10 servings (serving size: 3 ounces beef, 2/3 cup vegetables, and 1/4 cup broth)

The leftover broth and beef from this pot roast provide the foundation for our Cozy Shephard's Pie.

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add roast, browning on all sides. Remove from pan; reduce heat to medium. Add onion; sauté 10 minutes. Add paprika, basil, oregano, thyme, and garlic; sauté 1 minute. Add water, wine, and broth; bring to a boil. Peel a 1/2-inch strip around each potato. Stir in salt, pepper, carrots, and potatoes. Return roast to pan. Cover and bake at 300° for 2 hours. Turn roast; cover and bake an additional hour or until tender. Serve with vegetables and broth.

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