Bill's Pot Roast
Submitted by Reba Jo
Dutch oven pot roast braised in beef broth, French onion soup, and Burgundy wine with rosemary, sage, and whole cloves. Fork-tender beef with carrots, potatoes, and onions. Sunday dinner classic.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minThere’s something about a pot roast simmering away in a Dutch oven that just makes a house feel like home.
A 3-pound rump roast gets a hard sear in Worcestershire and olive oil, locking in that deep, beefy crust. Then beef broth, French onion soup, and a pour of Burgundy wine build a braising liquid that’s rich and savory from the first bubble. Rosemary, sage, oregano, and a couple of whole cloves add an aromatic backbone.
After two hours of covered, gentle simmering, the meat turns fork-tender. Carrots, potatoes, and onions go in for the final stretch, soaking up all that braising goodness.
Pro Tips
- Sear the roast hard and fast on all sides; that crust is where the flavor lives
- Keep it at a brisk simmer, never a rolling boil, or the meat will toughen up
- Cut all the vegetables to roughly the same size so they cook evenly
- This reheats beautifully; add fresh vegetables the second time around for best results
Ingredients
Directions
In large Dutch oven, heat woo sauce, olive oil, salts and pepper.
Add some margarine. When oil is hot, sear roast quickly on all sides.
Add beef broth and onion soup, plus seasonings to taste.
Reduce heat to medium, a brisk simmer.
(NOT a rolling boil!) Add wine and cook covered 2 hours, or until starts to be tender.
Peel and cut up vegetables, all about the same size slices.
Add to roast. When potatoes are fork tender, remove cloves and serve.
If fluid ever gets lower than half that you started with, add water.
To reheat: Prepare fresh vegetables.
Cover pot and bring to simmer.
When warm, take meat out, put in vegetables (with meat on top so it’s just steamed); cook 45 minutes.
Might want to add soup instead of water.
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