A great Sunday meal! It’s a little fancier than the roast beef Grandma used to make, every other Sunday. Vegetables cooked along with the roast like this taste so good.

Oven Pot Roast

Joan Donogh
Beef and vegetables roasted in a tomato wine sauce.
Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Course Main
Cuisine American
Servings 6

Ingredients
  

  • 3 pound beef roast
  • 2 tablespoons olive oil
  • 1 large onion sliced
  • 4 medium carrots cut in 1 inch pieces
  • 1 can 28 oz. stewed tomatoes
  • 2 cups red wine
  • 2 cups beef broth
  • 2 tablespoons dried parsley
  • 6 cloves garlic minced
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 1/2 teaspoon freshly ground pepper
  • 6 medium potatoes peeled and cut in quarters

Instructions
 

  • Preheat oven to 375 degrees F.
  • Heat oil in a frying pan, and brown meat on all sides.
  • Transfer meat to a large casserole dish or roaster.
  • Add all the remaining ingredients, except the potatoes, to the casserole dish. The liquid should cover the vegetables and meat. Add more broth or water if necessary.
  • Cover, and bake in preheated oven for 2 hours. Turn the beef after an hour.
  • Add potatoes to the pan, increase the oven temperature to 400 degrees F. and bake uncovered for about 1 hour, until meat and potatoes are tender. Turn meat every 15 minutes. (About 6 servings.)

 

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