Braised Beef Pot Roast

Braised Beef Pot Roast

  • Prep Time: 0 mins
  • Total Time: 50 mins
  • Servings: 8

    • Ingredients

  • 2lbssirloin, 1″ thick
  • 1tablespoonolive oil, or canola oil
  • 2onions, cut in eighths
  • 8carrots, cut in 2″ pieces
  • 4stalkscelery, cut in 2″ pieces
  • 1/2 cupred wine vinegar, or 1 cup red wine
  • 1 1/2 cupsbeef broth
  • 1bay leaf
  • 1bay leaf
  • 1/2 teaspoondried thyme
  • 1/8 teaspoonsalt and black pepper, freshly ground

    • Directions

  • Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
  • In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.
  • Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.
  • Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.
  • Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender.
  • Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.

    • Reviews

  • “Deliocious, was the main course on valentines day for my wife and 3 girls…. Used a dutch oven on the stove…Followed recipe to the “T”.. Excellent..”

  • “This roast was very tender.The best I’ve ever had!I tossed it in the crockpot and added the raw veggies about 5 hours later, turned the heat to high to finish it.It was very yummy and so easy!”

  • “Very nice, very rich, kids ate it. I am happy! ;-)”

  • “This was excellent!I made a few minor changes to the recipe.I didn’t have any regular beef broth at hand, so instead I used the same amount of water with a package of Beefy French Onion Soup stirred in.I used a 1/2 cup of white wine, thinking that was all I had, but later discovered I had red wine, so I added a bit more of that too (about 1/4 c., I think).Otherwise, I used the ingredients as listed, adding in some potatoes as well.Instead of cooking this on the stovetop the entire time, after starting it on the stove I put the Dutch Oven into the oven at 350F for two hours.My family raved about how wonderful this recipe was, and even this morning I kept hearing compliments on last night’s dinner.This will be a keeper.”

  • “Just wonderful!I used a bottom round roast and it was succulent!I included potatoes and braised them along with the other veggies.Instead of returning the veggies to the pan with the beef, I finished roasting them in the oven and served them with the tender beef and gravy.The flavor of the gravy was out of this world and the beef just fell apart.Such wonderful flavors!Thanks so much for this wonderful recipe.”

  • “Delicious!I used the red wine (Merlot) and put it in a 325 oven after it began simmering on the stove.I cooked it for an hour and a half before adding the veggies, but I did stir it every 30 minutes.Total cooking time was a little over two hours.I used a rolled and tied chuck roast.Very good and will definitely make it again.Braising the veggies was super.”

  • “this was very good”

  • “I also added the potatoes 1/2 an hours early.I love your recipes. Mermaidspi”

  • “thanks for posting!This turned out great!You have a lot of yummy recipes!”

  • “Very tasty pot roast, had not made a pot roast for a long time and am sure glad I choose this one! It had fantastic flavour. The only thing I did different was to add potatoes for the last 30 minutes with the veggies. Also added a little cornstarch to the juices which made an increadable gravy!!Great one pot meal! thanks for sharing we will make this one again.”

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