1/2 cup dry red wine or 2 tablespoons red wine vinegar
1 (14 1/4-ounce) can low-salt beef broth
6 small red potatoes (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon black pepper
6 carrots, cut into 1 1/2-inch-thick pieces (about 1 pound)
How to Make It
Preheat oven to 300°.
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.
We used a chuck roast and seasoned the meat with S&P before browning and added more S&P to the broth once it came out of the oven, which really brought out the flavor. It shredded easily with a fork and was very tender. There's only 2 of us so I'm looking forward to the left-overs. Have to wonder though, if this is 10 servings, why only 6 small red potatoes? Six people get 1 potato and 4 people don't get any?? haha
We enjoyed this, but it did need some flavor enhancements. I had a 1.75 pound roast, and therefore cut the stock & vegetables in half, but did keep all herbs and spices at the full amounts and added garlic with the onions. Because it was such a small roast, it was perfectly done in 2 hours in a 275 oven. The sauce needed 2 tsp. cornstarch and a full TB of a good organic ketchup, some lemon pepper, and more salt. I also added a 1/4 cup minced parsley.
I made this in honor of the first chilly day this fall. I love the two-for-one meal concept. I bought a 3.3 lb lean sirloin tip roast, and trimmed every visible piece of fat off. Otherwise, followed the recipe exactly. Prep time is quick. While the pot roast was in the oven, I started the filling for the Shepherd's Pie, which I froze for a later meal.
put everything together this morning and left it in the crock pot on low for 9 hours. the meat was very moist but not as flavorful as i'd like. i added a few shakes of worcestershire sauce in the last hour. maybe a little tomato paste or canned tomatoes would have been good.
Wow is all I can say. I'm not a pot roast fan but this was fabulous. I made it for my husband with low expectations and was very pleasantly surprised. I put it in my crockpot on high for 5.5 hours and it was amazingly tender; we didn't need a knife to cut it. After browning the roast in a frypan on the stove, I mixed all the seasonings/liquids together. I peeled the vegetables and put them in the crockpot with the liquid mixture and put the roast on top of that. (This really cut down the prep time). I put sliced cremini mushrooms on the top of the roast while cooking. The flavors were wonderful. Everything was perfect. This will definitely be a regular for our family.
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