Bone-In Pot Roast Recipe
A pot roast is a delicious and hearty dish that is perfect for your Sunday dinner, or any special occasion. This bone-in pot roast recipe is a classic favorite that is sure to be a hit with your family and friends. The pot roast is cooked slowly in a delicious sauce, which is packed with flavor and tenderizes the meat. It is a great way to feed a hungry crowd, and the leftovers can be used for other recipes throughout the week. This recipe is sure to become a family favorite.
Description
This bone-in pot roast recipe is a classic favorite that is sure to be a hit with your family and friends. The pot roast is cooked slowly in a delicious sauce, which is packed with flavor and tenderizes the meat. It is a great way to feed a hungry crowd, and the leftovers can be used for other recipes throughout the week. This recipe is sure to become a family favorite.
Prep Time
This recipe requires some preparation time before you begin cooking. You will need to trim the fat from the roast and season it with salt and pepper. You will also need to prepare the vegetables and the sauce. This should take about 20 minutes.
Cook Time
Once you have everything prepared, the pot roast will need to cook for several hours. Depending on the size of the roast, the cooking time will vary, but it should take between two and four hours. This slow cooking allows the flavors to meld and the meat to become tender and juicy.
Ingredients
- 3-4 pound bone-in beef roast
- 1 onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 2 cloves of garlic, minced
- 1 cup of red wine or beef broth
- 4 tablespoons of tomato paste
- 1 teaspoon of thyme leaves
- 2 bay leaves
- Salt and pepper
Instructions
- Preheat the oven to 350 degrees F.
- Trim the fat from the roast and season with salt and pepper.
- Heat a large oven-safe pot over medium-high heat. Add a tablespoon of oil and brown the roast on all sides.
- Remove the roast from the pot and set aside.
- Add the onion, carrots, celery, and garlic to the pot and sauté until they are softened, about 5 minutes.
- Add the red wine or beef broth, tomato paste, thyme, and bay leaves to the pot. Bring the mixture to a boil.
- Return the roast to the pot and cover with a tight-fitting lid. Transfer the pot to the oven and cook for 2-4 hours, or until the roast is tender.
- Remove the pot from the oven and let the roast rest for 10 minutes before serving.
Equipment
You will need a large oven-safe pot, such as a Dutch oven, for this recipe. You will also need a sharp knife for trimming the fat from the roast, and a wooden spoon for stirring the vegetables.
Notes
This recipe is perfect for feeding a large crowd. If you are feeding a smaller group, you can halve the recipe and cook it in a smaller pot. You can also use a boneless roast in this recipe, but the cooking time may be shorter.
Nutrition: Per Serving
This recipe yields 8 servings. Each serving contains approximately 400 calories, 30 grams of fat, 12 grams of carbohydrates, and 28 grams of protein.
Recipe Tips
This recipe is perfect for using up leftovers. You can add potatoes, mushrooms, or other vegetables to the pot before cooking. You can also add cooked noodles or rice to the pot when the roast is finished cooking.
For extra flavor, you can add chopped herbs, such as parsley, oregano, or thyme, to the pot before cooking. You can also add Worcestershire sauce or a splash of hot sauce to the sauce for a bit of a kick.
For a richer flavor, you can replace the red wine or beef broth with beef stock. You can also add a tablespoon of Dijon mustard to the sauce for a bit of tang.
This recipe is delicious served with mashed potatoes or roasted vegetables. You can also serve it with a side of steamed vegetables for a healthy option.
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