Momma Neely's Pot Roast

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 1 (3 -4 lb) round roast (or chuck roast})
• kosher salt & freshly ground black pepper
• 1/4 cup vegetable oil
• 2 yellow onions, peeled and quartered
• 3 garlic cloves, smashed
• 1 tablespoon tomato paste
• 1 cup red wine
• 2 cups beef stock
• 2 fresh thyme sprigs
• 2 bay leaves
• 3 carrots, peeled and sliced into 1/2-inch pieces
• freshly chopped fresh parsley leaves, for garnish

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 season the roast on all sides with salt and pepper.
• 3 in a dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. add the onions, garlic and tomato paste and cook until slightly colored.
• 4 add the wine, stock, thyme and bay leaves. bring the liquid to a simmer, cover, and place in the oven.
• 5 roast for 1 1/2 hours and then add the carrots.
• 6 continue to cook for 1 more hour.
• 7 transfer the roast to a cutting board and let rest for 15 to 20 minutes.
• 8 slice and place on a serving platter.
• 9 skim the fat off the braising liquid and serve with the roast.
• 10 garnish with parsley.